Place carrots, onion, garlic, and celery into a food processor and finely chop. Heat olive oil in the bottom of a heavy pot and cook the vegetable mixture on medium heat until nicely browned.
Add in the ground beef and cook while mashing it to break up lumps. You can add a little water to help with this. Brown the meat well to remove all blood.
Add tinned tomatoes, water, sugar and dried spices (dill, oregano, and basil), salt, and pepper. Bring to a boil and reduce to a simmer. Cook uncovered for 3 to 4 hours until all water has evaporated. You might need to add water if it becomes dry.
Add ketchup & adjust seasoning to taste. You can puree half the sauce if you prefer it smoother & less chunky.
Cook spaghetti “al dente” or softer for the kids. Drain pasta and toss with good olive oil.
Arrange hot spaghetti in individual bowls. Top with sauce, parmesan shavings, and chopped Italian parsley.
SERVES 6
The longer it cooks the better it tastes. The ketchup adds a little sweetness and thickens the sauce. Sauce freezes well.
Find it online: https://melissamayo.com/recipe/meaty-spaghetti-bolognese/