I’m always on the lookout for a better spaghetti sauce recipe. This one is from the famous “Pioneer Woman—Ree”.
5 lbs. ground beef
3 T. olive oil
2 large yellow onions, diced
2 green bell peppers, diced
6 cloves garlic, minced
1 c. white wine (or low sodium beef broth)
2 (28 oz) cans crushed tomatoes
1 (14 oz) can crushed tomatoes
1 (4 oz) can tomato paste
1 jar good store bought spaghetti sauce
1 t. ground oregano
1 t. ground thyme
4 bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red pepper (optional)
1/4 c. finely minced fresh parsley (or 3 T. parsley flakes)
1 whole rind from one wedge Parmesan (optional)
1/2 c. grated Parmesan cheese (optional)
Important: This recipe can be halved! I just like to make a ton so I can freeze it.
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. 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).
4. Stir, then add 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.
5. 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.