Ree's Spaghetti

What you need:

• 2 1/2 lb. ground beef
• 1 1/2 Tbsp. olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, seeded and diced
• 3 cloves minced garlic
• 1/2 cup white wine
• 1 can (28 oz.) crushed tomatoes
• 1/2 can (14 oz. can) crushed tomatoes
• 2 oz. tomato paste
• 1/2 jar marinara sauce
• 1/2 tsp. ground oregano
• 1/2 tsp. ground thyme
• 2 bay leaves
• 1 Tbsp. sugar
• 1 tsp. salt
• 1/4 tsp. crushed red pepper flakes
• 1 1/2 Tbsp. dried parsley
• 1/2 rind from wedge of Parmesan
• 1/4 cup grated Parmesan cheese
• 1 lb. spaghetti, cooked and tossed with olive oil
• Fresh parsley, minced for serving
• Grated Parmesan, for serving

Directions:

1. Add ground beef to a large stockpot and brown and crumble over medium-high heat.
2. Once cooked, remove beef from the pot using a slotted spoon. Discard grease but don't clean the pot.
3. Heat some olive oil in the stockpot, then add onion and bell pepper. Cook for 1 1/2 minutes.
4. Add garlic and stir, cooking for 1 more minute.
5. Add wine and let bubble. Reduce for 1 1/2 minutes.
6. Add crushed tomatoes, tomato paste, and marinara. Stir.
7. Add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper. Stir.
8. Add ground beef back to pot and stir. Cover.
9. Simmer for 1 hour. Stir on occasion. If needed, add a little water if it needs more liquid.
10. After simmering, add parsley, Parmesan rind, and Parmesan cheese. Stir. Cover.
11. Simmer for 30 minutes. Then discard rind and bay leaves.
12. Serve atop noodles and garnish with fresh parsley and additional Parmesan.

Note: Can be doubled to freeze portions for a later time.

Recipe from The Pioneer Woman

Posted on Fantastical Sharing of Recipes