Spagetti Sauce

Submitted by:  June Shockley

As seen on the Pioneer Woman web site.

Ingredients

• 5 pounds Ground Beef (I Used Ground Round)
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
• 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

Preparation Instructions

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. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
• 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 ground beef 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.

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., and a fresh green salad