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