Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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1 lb medium ground beef
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1 teaspoon salt
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1 (28 ounce) can roma tomatoes (Italian)
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2 (14 ounce) cans tomato sauce
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2 (5 1/2 ounce) cans tomato paste
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1/2 cup dry red wine
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1 tablespoon oregano
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1 tablespoon parsley
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1 teaspoon thyme
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1 teaspoon basil
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1 teaspoon celery salt
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1 teaspoon paprika
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1 teaspoon red pepper flakes
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1/2 teaspoon sugar
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2 bay leaves
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1/2 teaspoon fresh ground pepper
Instructions
- Heat oil in large Dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
- Add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
- Don't drain off fat as this helps the sauce to"cling" to the pasta.
- Add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
- Use the red wine to rinse the tomato cans& remove any product left behind- then add to the Dutch oven.
- Add spices& mix well; bring the mixture to a boil, then lower heat& simmer for AT LEAST 4 hours, stirring occasionally.
- If you find that the sauce is getting too thick for your taste, add a little water.
- Remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated Parmesan cheese.