Lean Ground Beef (2 lb)
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.
Don’t clean the skillet. Heat the
Extra-Virgin Olive Oil (1/3 cup)
over medium heat in the same skillet and add the
Garlic (8 cloves)
Yellow Onions (2)
Green Bell Pepper (1)
Mushrooms (8 oz)
Italian Flat-Leaf Parsley (1/4 cup)
Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
Crushed Tomatoes (2 cans)
Diced Tomatoes (1 can)
Tomato Paste (2 cans)
Beef Broth (14 fl oz)
Red Wine (1/2 cup)
Brown Sugar (1/2 Tbsp)
Italian Seasoning (2 Tbsp)
Salt (1 tsp)
to the skillet.
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.
Pour over cooked spaghetti and top with shaved
Parmesan Cheese (to taste)