This Cheesy, Beefy Bolognese Pasta Sauce Features A Secret Ingredient That We Would Have Never Thought Of!

This pasta sauce recipe makes enough for 18 servings but you can always cut it in half if you don't need that much. You can use it on any pasta you like or it goes great on garlic bread. It takes about twenty minutes to prepare and an hour to cook. That is a long time to wait, but it will totally be worth it!

Let's Get Started!

The Ingredients To Gather:

5 pounds Ground Beef

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 Oz. Size) Crushed Tomatoes

1 can (small, 4-ounce) Tomato Paste

1 jar Good Storebought Marinara Sauce

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, 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

The Step By Step Directions To Follow:

In a 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 and serve with a big piece of garlic-cheese bread.