Yes, we get that it looks like a lot of ingredients, but once you get in the groove, you'll see that your sauce is practically made before you know it.
Let's Get Started…
Things You Will Need:
- 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 Oz. Size) 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
Now That You Have All Of Your Delicious, Savory Italian Ingredients Together…
It's Time To Get Cookin!
This is a traditional meat sauce that has a special cooking method and a ton of flavor. Instead of tossing everything into a pot like you would with any other Pasta Recipe there is a special cooking method that we like to follow.
The reason this pasta recipe is so damn popular is because of the Meat Sauce and how it is slowly simmered. There is also a rare trick that we like to use with the garlic and onions. Don't worry though; this recipe may seem like it is long but the directions are relatively shorty and super easy to follow.
For The Full List Of Step By Step Directions That You Need To Follow For This Delicious Pasta Sauce Recipe, Plus What We Did With The Garlic & Onions, Please Head On Over To The Last Page Where We Show You How To Make The Entire Recipe…
Way too much flippin beef!
I made this and it was terrible
I love my sauce with a Little pasta anyway
Why would anyone put jar sauce in freshly made sauce. Green peppers don’t belong and there are entirely too many ingredient. Less is more
I see absolutely no reason to add a jar of store bought marinara sauce to this. Why put a processed product into a fully clean home made dish? If you need more sauce, just make more.
I’m Stan’s wife, and I too was raised in a Italian family. I prefer to doctor up bottle sauce. Just quicker, and my husband and I like it just as well. We don’t eat pasta very often anymore, and my mom used to do add her own ingredients to the jar too as she got older. We eat pasta whenever we feel like it, not just on Sunday. Anything goes in our family! Not as rigid as a couple of generations ago!
Everybody’s a comedian sausige his wn o
Looks original to me
I want Filomena Giannini-Grasse recipe also.
Can’t you just go with the flow?! Food is about people gathering around and enjoying each other’s company. Who care green peppers, no green peppers. Just enjoy !!!!Geez.
U know what’s dad. Everyone has slightly different taste. That’s what makes the world go round! But this is definitely American. Meat Sauce. Italians make gravy and personally, I was taught to never put Oregano in sauce. Too bitter. Use sweet basil. Too each his or her own
Cool
No green peppers…when they break down they give sauce an off taste that doesn’t belong there
Looks great