2 pounds pasta like spaghetti with olive oil, for serving cooked
0.5 teaspoon pepper red crushed
8 basil leaves fresh chopped
0.3 cup parsley fresh finely minced
6 cloves garlic minced
5 pounds ground beef (I used ground round)
1 teaspoon ground thyme
2 teaspoons kosher salt
1 jar tomatoes good store-bought canned (you can use another jar if you like the sauce to be more saucy than meaty)
3 tablespoons olive oil
1 teaspoon ground oregano
0.5 cup parmesan grated plus more for serving
1 rind from wedge parmesan whole
2 tablespoons sugar
6 ounce tomato paste canned
2 large onions diced yellow
Equipment
bowl
pot
slotted spoon
Directions
Watch how to make this recipe.
In a large pot over medium-high heat, brown the ground beef until totally browned.
Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in the pot, but do not clean the pot.
Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine.
Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally.
Add a little water or some low-sodium broth if it needs more liquid.
After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
