Cooking Instructions
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Step 1
Cook the
Lean Ground Beef (905 g)
in an extra-large skillet or saucepan over medium-high heat until no longer pink, then transfer beef to a bowl and drain excess grease from skillet.
Step 2
Don’t clean the skillet. Heat the
Extra-Virgin Olive Oil (75 mL)
over medium heat in the same skillet and add the
Garlic (8 cloves)
,
Yellow Onions (2)
,
Green Bell Pepper (1)
,
Mushrooms (225 g)
and
Italian Flat-Leaf Parsley (10 g)
.
Step 3
Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
Step 4
Add the
Crushed Tomatoes (2 cans)
,
Diced Tomatoes (1 can)
,
Tomato Paste (2 cans)
,
Beef Broth (415 mL)
,
Red Wine (120 mL)
,
Brown Sugar (9 g)
,
Italian Seasoning (9 g)
, and
Salt (6 g)
to the skillet.
Step 5
Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for a minimum of 1 hour, stirring occasionally. During this time cook your
Spaghetti (to taste)
according to package directions.
Step 6
Pour over cooked spaghetti and top with shaved
Parmesan Cheese (to taste)
.
