Pioneer Woman’s Spaghetti Sauce



5 pounds ground beef (I used ground round)3 tablespoons olive oil2 whole large yellow onions, diced2 whole green bell peppers, seeded And diced6 cloves garlic, minced1 cup white wine (or low sodium beef broth if you prefer)2 (28 ounce) cans crushed tomatoes1 (14 ounce) can crushed tomatoes1 (4 ounce) can tomato paste1 jar Trader Joe’s marinara sauce1 teaspoon ground oregano1 teaspoon ground thyme4 whole bay leaves2 tablespoons sugar2 teaspoons kosher salt½ teaspoon crushed red pepper (optional)¼ cup finely minced fresh parsley (or 3 tablespoons parsley flakes)1 whole rind from one wedge Parmesan (optional)½ cup grated Parmesan cheese (optional)pinch of cinnamon (optional)2 pounds spaghetti, cooked al dente and tossed with olive oilExtra minced parsley, for servingExtra Parmesan cheese, for serving


 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. 

Source : allrecipes,com

Leave a Reply

Your email address will not be published. Required fields are marked *