Heat olive oil in a large skillet over medium heat.

Add chopped onion and garlic, sauté until they become translucent.

Add ground beef and cook until browned, breaking it apart with a spatula as it cooks.

Stir in chopped carrot and celery. Cook for about 5 minutes until they soften.

Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well.

Reduce heat, cover, and simmer for 30-45 minutes, stirring occasionally.

Meanwhile, cook the spaghetti according to the package instructions until al dente. Drain.

Serve the Bolognese sauce over the cooked spaghetti.

Garnish with grated Parmesan cheese if desired.

Enjoy your Classic Spaghetti Bolognese!

• In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper. This will be your marinade.
• Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but longer is better (up to 4 hours).
• Preheat your grill to medium-high heat.
• Remove the chicken from the marinade and let any excess drip off.
• Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). The chicken should have nice grill marks and be cooked through.
• Remove the chicken from the grill and let it rest for a few minutes.
• Garnish with fresh parsley and serve with your favorite sides.

• 4 large russet potatoes, peeled and cut into chunks
• 1 head of garlic
• 2 tablespoons olive oil
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• Salt and black pepper, to taste
• Fresh chives, chopped (for garnish, optional)