Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Ingredients:1 pound 85% lean ground beef1 yellow onion chopped4 stalks celery chopped4 garlic cloves minced or pressed1 29- ounce can diced tomatoes1 29- ounce can tomato sauce1 6- ounce can tomato paste2 7- ounce cans sliced mushrooms1 cup red wine1 15- ounce can beef broth5-6 whole cloves2 bay leaves2 tablespoons sugar1/4 cup chopped fresh parsley or 4 teaspoons dried1 teaspoon basil1 teaspoon oregano1 teaspoon kosher salt1 teaspoon freshly ground black pepper1 pound dried spaghetti noodlesgrated Parmesan cheese
Try it, you may like it: Ribeye Steak
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Directions:
In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally.
Drain the rendered fat and add the meat back to the pot.Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes.Add the rest of the ingredients (except the spaghtti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring occasionally.Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.
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