Ingredients
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1 small onion, chopped
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2 stalks celery, chopped
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1 cup sliced mushrooms (or use 2 small cans sliced mushrooms, drained)
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1 (14 1/2 ounce) can diced tomatoes with juice
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2 (14 1/2 ounce) cans tomato sauce
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1 (6 ounce) can tomato paste
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3 -4 tablespoons mixed Italian herbs
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salt
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fresh ground black pepper
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1 pinch brown sugar
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2 (12 ounce) packages dry pasta
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1/2 cup shredded parmesan cheese
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1 -2 garlic clove, minced
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2 dried bay leaves
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1 lb 95% lean ground beef
Instructions
- Brown beef in a saucepot or large, deep skillet over medium heat; drain.
- Add garlic and saute until just turning white.
- Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
- Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
- Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
- Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.