Spaghetti Sauce
A family favorite in our home! This sauce is comforting and packed with veggies to balance out the ground beef. The recipe makes a VERY large batch and I would recommend freezing multiple servings for future meals.
Equipment
- Grater
- 12 Quart Stockpot
Ingredients
- 5 pounds Ground Beef
- 5 Tbsp Olive Oil Extra Virgin
- 3 Yellow Onions Diced
- 3 Green Bell Peppers Diced
- 2 bulbs Garlic YES.....bulbs! Minced
- 16 ounces Baby Bella Mushrooms Sliced
- 1 cup Sauvignon Blanc
- 3 28-ounce Cans Crushed Tomatoes
- 14.5 ounce Can Diced Tomatoes
- 6 ounce Can Tomato Paste
- 32 ounce Jar Rao's Homemade Marinara Sauce
- 2 teaspoons Dried Thyme Leaves
- 2 teaspoons Dried Oregano Leaves
- 4 Whole Bay Leaves
- 2 Tablespoons Sugar
- 2 Tablespoons Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Cracked Black Pepper
- 1/3 cup Fresh Parsley Minced
- 1 Parmesan Wedge Cut off rind (Save for later) and grate the rest
- 1 Tablespoon Cinnamon
- 1 Box Black Soybean Spaghetti Or preferred pasta
Instructions
- Cut rind off parmesan wedge (save for later) and grate the rest of the cheese.
- Brown the ground beef in a large stockpot on medium heat until the meat is no longer pink. Remove ground beef to a paper towel lined plate and discard the left over grease in the stockpot.
- Add olive oil, diced bell peppers and onions and saute for 5 minutes. Add minced garlic and cook for another 5 minutes.
- Drizzle in the sauvignon blanc and cook for additional 5-10 minutes until it has reduced. Add crushed tomatoes, diced tomatoes, tomato paste, marinara sauce, oregano, thyme, sugar, salt, bay leaves, crushed red pepper and cracked black pepper. Mix and add the ground beef back to the stockpot until thoroughly combined. Cover and simmer for 1 hour, stirring every 10 minutes.
- After the hour, add sliced mushrooms, grated cheese and rind as well as the minced parsley and cinnamon. Stir. Cover and cook for another 45 minutes.
Notes
**Dispose of the bay leaves before eating.**