Cook the Lean Ground Beef (2 pound) 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 (5 tablespoon) over medium heat in the same skillet and add the Garlic (8 clove), Yellow Onion (2), Green Bell Pepper (1), Mushroom (8 ounce) and Italian Flat-Leaf Parsley (1/4 cup).
Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
Add the Crushed Tomatoes (2 can), Diced Tomatoes (1 can), Tomato Paste (2 can), Beef Broth (14 fluid ounce), Red Wine (1/2 cup), Brown Sugar (2 teaspoon), Italian Seasoning (2 tablespoon), and Salt (1 teaspoon) 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).