I made the most amazing spaghetti sauce…it was stressful and involved me googling “secret ingredient in tomato sauce” but my results were fantastic and my efforts were worthwhile.
The Poineer Woman’s recipe that I used was great, I gently tweaked it and it produced an absolute FUCK TON of sauce. Like our freezer is filled, I have even brought some to Katie’s house where i’m stay during the week still.
- 5 pounds Ground Beef (I Used 4.3pounds) FYI it’s a very meaty sauce
- 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)
- 70 Ounces Crushed Tomatoes- FYI I sub one can of whole tomatoes inst of crushed
- 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
- fennel – not sure how much i put in…
- 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
- BUTTER …like two tbsps or so
- 1 whole Rind From One Wedge Parmesan (optional)
- 1/2 cup Grated Parmesan Cheese (optional)
PIONEER WOMAN DIRECTIONS:
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, fennel and crushed red pepper. 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 AND grated Parmesan. AND BUTTER! 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 (i couldn’t find mine easily).
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.