Follow these steps for perfect results
ground beef
onions
finely chopped
green pepper
finely chopped
diced tomatoes
undrained
tomato sauce
tomato paste
fresh mushrooms
finely chopped
water
bay leaves
dried parsley flakes
basil
dried
oregano
dried
garlic powder
sugar
salt
chili powder
pepper
In a Dutch oven, brown ground beef over medium-high heat.
Add finely chopped onions and green pepper to the Dutch oven.
Cook until the beef is no longer pink, breaking it up with a spoon.
Drain off any excess grease.
Add diced tomatoes (undrained), tomato sauce, tomato paste, finely chopped fresh mushrooms, water, bay leaves, dried parsley flakes, basil, oregano, garlic powder, sugar, salt, chili powder, and pepper to the Dutch oven.
Bring the mixture to a boil.
Reduce heat to low.
Simmer, uncovered, for 2-3 hours, stirring occasionally.
Remove the bay leaves before serving.
Expert advice for the best results
For a richer flavor, add a splash of red wine during the simmering process.
Adjust the amount of chili powder to your desired level of spiciness.
Slow cooking enhances the flavors; don't rush the simmering process.
Everything you need to know before you start
20 minutes
Sauce can be made ahead of time and refrigerated for up to 3 days.
Serve over spaghetti with a sprinkle of grated Parmesan cheese and fresh basil.
Serve with spaghetti or other pasta.
Pair with a side salad and garlic bread.
Pairs well with tomato-based sauces.
Discover the story behind this recipe
Comfort food, family gatherings
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