This Pasta Sauce is so good that we just like to eat it straight out of the pot without pouring it over the pasta. The best part about this recipe is that it's even better the second day because the flavors have had time to marinate together.
Let's Get Started Mixing & Sauteing Those Ingredients…
How To Prepare:
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.
Finished!
Note: This sauce doesn't just have to be dedicated to using with spaghetti. You can also stuff shells, use it in lasagna, serve with bread sticks, or anything else you can think of. This is why we suggest making so much extra of it, because you can freeze the rest and use as needed.
Article Source: The Pioneer Woman
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