| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- 3 pounds ground beef (I used ground round)
- 2 pounds sausage
- 3 tablespoons olive oil
- 2 large yellow onions, diced
- 2 green bell peppers, seeded and diced
- 6 cloves garlic, minced
- 1 cup white wine or stock (your choice)
- Two 28-ounce cans crushed tomatoes
- One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
- One 15-ounce can crushed tomatoes
- One 6-ounce can tomato paste
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1/4 teaspoon crushed red pepper, optional
- 4 bay leaves
- 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
- 1 whole rind from 1 wedge Parmesan, optional
- 1/2 cup grated Parmesan, optional, plus more for serving
- 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
- Garlic-cheese bread, for serving
Instructions
- In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and 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 the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage 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 Parmesan rind if using (or grated Parmesan if you prefer–or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the meat 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 988 |
| Total Fat | 50 g |
| Saturated Fat | 16 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 8 g |
| Sugar | 18 g |
| Protein | 49 g |
| Cholesterol | 140 mg |
| Sodium | 1415 mg |
| Serving Size | 1 of 12 servings |
| Calories | 988 |
| Total Fat | 50 g |
| Saturated Fat | 16 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 8 g |
| Sugar | 18 g |
| Protein | 49 g |
| Cholesterol | 140 mg |
| Sodium | 1415 mg |
Reviews
This is delicious and makes a ton for freezing
Do you think it would okay/safe to pressure can this sauce instead of freezing it?
Yes , I made it today and it is great. I now have six containers in my freezer.
good
I have made a few times. It is delicious and now my to go to pasta meat sauce! I add my delicious meatballs and top with freshly grated Parmesan cheese. YUM!
Lovely recipe!
me and my family think this is excellent. Made as is, other than halving and adding mushrooms. For those of you complainers griping about the added jarred sauce-do you crush your own tomatoes instead of using canned, do you make your own wine instead of using boughten?? This is still a home-made sauce and tastes great-try it instead of complaining about it
Great flavor! My husband’s favorite spaghetti recipe!
I would just say that it can be a bit sweet if you use sugar and a brand of sauce that already has sugar. Oh, and watch your wine, be sure it is not a sweet wine. Therefore, my sauce was sweet in my opinion, no one else really noticed it.
I love this recipe. I am currently single and it freezes very well. Also, I think it was my late partner’s go to sauce recipe as well. (he was the one that did all the cooking.) For those asking about using a crockpot. This is too much for my crockpot. So I do what I do with many large recipes that require slow cooking–stewed beef is another example–I set my oven to 220 degrees F and let it simmer in the oven for hours. I find the sauce does not stick to the pot this way as the heat is more evenly distributed. I do occasionally stir it. (btw, I do the same for rice. I start it on the stove and then put it in the oven at 220 for 20 minutes or whatever the recommended cooking time is for the rice. perfect rice with none of it stuck to the pot.)