Spaghetti Sauce


5 lbs. ground beef (I used ground round)

3 Tbsps. olive oil

2 Whole large yellow onions, diced

2 Whole green bell peppers, seeded And diced

6 Cloves garlic, minced

1 C. white wine (or low sodium beef broth if you prefer)

2 (28 Oz.) cans crushed tomatoes

1 (14 Oz.) can crushed tomatoes

1 (4 Oz.) can tomato paste

1 Jar Trader Joe’s marinara sauce

1 Tsp. ground oregano

1 Tsp. ground thyme

4 Whole bay leaves

2 Tbsps. sugar

2 Tsps. kosher salt

½ Tsp. crushed red pepper (optional)

¼ C. finely minced fresh parsley (or 3 Tbsps. parsley flakes)

1 Whole rind from one wedge Parmesan (optional)

½ C. grated Parmesan cheese (optional)

Pinch of cinnamon (optional)

2 lbs. spaghetti, cooked al dente and tossed with olive oil

Extra minced parsley, for serving

Extra Parmesan cheese, for serving


In a large pot over medium-high heat, brown the ground beef untiiil totally browned. Remove meat from pot with a slotted spoon & 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. Stir it around for 1-1/2 mins, then add the garlic. Stiiir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1-1/2 miins. Add crushed tomatoes, tomato paste, and marinara sauce. Stiir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot & allow to simmer for 1 hr, 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 mins or sooo. Discard bay leaves before serving.


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