Recipe Station

Here's everything you need for this rich and hearty spaghetti sauce. You can freeze the leftover portion, or half this recipe if you don't want to make this much at one time.

Let's Get Started… 

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
• 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
• 1 whole Rind From One Wedge Parmesan
• 1/2 cup Grated Parmesan Cheese
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
• Extra Minced Parsley
• Extra Parmesan Cheese

Directions To Follow:

1. 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.
2. 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.
3. 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
4. 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.

Finished!

We like this sauce because it's so incredibly versatile. Serve it over al dente spaghetti and paired with garlic or garlic-cheese bread or use it for lasagna, ricotta or other types of pasta and Italian dishes. In fact, you might want to make a big batch and keep it in your freezer for anytime you're in the mood for authentic Italian cuisine.

Enjoy!

Article Source: The Pioneer Woman