Ingredients: |
Ingredients: 5 pounds Ground Beef (I like to use half ground chuck and half italian sausage)
3 Tablespoons Olive Oil
2 whole Large Yellow Onions, Diced
2 whole Green Bell Pepper, Seeded And Diced
1 package mushrooms, chopped
2-3 carrots, finely chopped
6 cloves Garlic, Minced
1 cup red wine (or Low Sodium Beef Broth If You Prefer)
2 cans 28 Ounce Crushed Tomatoes
1 can (14 Oz. Size) Crushed Tomatoes
1 can (small, 4-ounce) Tomato Paste
1 large jar good store bought Marinara Sauce (I really like the Figaretti brand if you can find it at the store! It's from Wheeling, WV - and soooo yummy!)
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
1 whole Rind From One Wedge Parmesan (optional)
1/2 cup Grated Parmesan Cheese (optional)
2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
Extra Minced Parsley, For Serving
Extra Parmesan Cheese, For Serving
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Directions: |
Directions:IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper, as well as the carrots and mushrooms. Saute for several minutes until tender, then add the garlic. Stir and cook for an additional minute. I like to really finely chop my veggies - because my kids claim this is the best spaghetti EVER - and they have no idea it includes any veggies except tomatoes! What they can't see - they can't complain about! You could probably even puree your carrot if you've got extra picky kids!
At this point, pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving. Or leave them in (I'm lazy...and I've heard it's good luck if you get the bay leaf, so we now like to make it a little game in our house!)
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
I always freeze the sauce in 2-4 serving portions! I rarely have parsley - so I usually go without...and while we love it topped with lots of parmesan - I usually forget to drop the rind in the sauce....it's so good though, so don't be like me - put it in!!! |
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