Serves: 8-10 | Prep/You Actively Cooking: 30-35 min | Cook: 3-5 hr | Ready: 3 1/2 – 5 1/2 hr
2 lbs. lean Ground Beef
1 small onion, cut into small chunks
3 -4 garlic cloves, cut into small chunks
2-3 tablespoon good olive oil
1 (28 oz.) can whole peeled tomatoes
(I prefer San Marzano tomatoes)
2 (15 oz.) cans tomato sauce (If double
recipe I still only use 30 oz. of
2 (6 oz.) cans tomato paste (or 6 oz.
Amore Tomato Paste Concentrate)
½ T. butter
½-1 cups water (for a long period of
simmering for flavors to meld. Add
less if not simmering as long.
3 tsp. basil
3 tsp. oregano
½ tsp. thyme, dried
2 tsp. parsley, dried
1 1/2 tsp. brown sugar
1 tsp. salt
1/8 tsp. crushed red pepper flakes
(never add more than this)
1/4 tsp. fresh ground black pepper
1 cup red wine (a good Cabernet or
1 lb. thin spaghetti
In large, heavy stockpot, brown beef, breaking up as you stir. Salt and pepper while browning. During last minutes of cooking add some wine. When cooked set aside in bowl.
Saute onions in olive oil stirring occasionally until onions are translucent. Salt and pepper while cooking. Add garlic, splash mixture with wine and cook until garlic becomes fragrant not brown, transfer to meat in bowl.
Heat tomato paste in butter, stirring constantly for 2 minutes: careful not to burn. Add back in beef then tomatoes, tomato paste, tomato sauce, wine and water. Add basil, oregano, thyme, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil. Simmer on very low, stirring frequently for at least an hour.
Test for seasonings and adjust if need be. Continue cooking for 2-4 hours for the best results.
Cook spaghetti according to package directions. Plate pasta and spoon sauce over top then sprinkle with Parmesan cheese.