Spaghetti with Bolognese Sauce

Today I made a fairly easy, but delicious supper. Just a classic bolognese sauce served over spaghetti. I kind of made up the recipe myself just from experience and reading other recipes for bolognese sauce. Bolognese is not something that must be prepared with extreme accuracy or specific ingredients. This is a good recipe to make for a dish that is quick, easy, balanced, and uses mostly ingredients on hand. Bolognese sauce also makes great leftovers ans freezes very well for future convenience. 
Bolognese (besides being a breed of dogs) is basically an Italian meat sauce. It begins with ground meat, such as beef, veal, chuck, or pork, or sometimes pancetta bacon or sausage. Bolognese also contains a blend of finely diced mild vegetables such as carrots, onions, celery, garlic, and sometimes mushrooms. It is simmered with tomatoes, tomato sauce, or tomato puree, and spruced up with herbs and spices. It originated in Bologna, Italy, and is traditionally served with spaghetti or another form of pasta.

For my version of Bolognese Sauce, I used lean ground beef, chopped onion, finely diced carrots, canned tomatoes and juices, a few fresh tomatoes, sliced mushrooms, and a roux sauce made with tomato. I simply scramble-fried the meat first then added the carrots, and onions, followed by the mushrooms and tomatoes. Meanwhile, I made the roux sauce, then added it to the meat. I simmered this all together for a few minutes and served it over spaghetti. This version is quite chunky and hearty. It makes a complete, balanced meal.