Sausage and Kale Ragu over Spaghetti

In a large dutch oven, heat olive oil over medium heat. Add sausage, beef, and fennel seed, breaking meat apart using a wooden spoon, and cook until fat renders, about 5 minutes. Add onion, carrots, celery, garlic, and tomato paste and season with 1 teaspoon salt. Stir occasionally, 15 minutes. Add kale, whole tomatoes with juice, and 1/2 can of water. Break tomatoes with side of a spoon or crush using your hands. Simmer on low, 10 minutes. Meanwhile, bring a large pot of generously salted water to a boil and cook spaghetti until al dente according to package directions. Reserve 1 cup pasta water and drain spaghetti. Add to meat sauce. If pasta seems dry, add pasta water a little at a time. Mix well and add freshly ground black pepper, garnish with parsley, and a drizzle of olive oil. Serve immediately.