Ingredients
5 lb ground beef
3 Tbsp Bertolli olive oil
2 bell peppers (any color), seeded and diced
2 yellow onions, diced
6 garlic cloves, minced
1 cup white wine
2 cans 28 oz. crushed tomatoes
1 can (14 oz.) crushed tomatoes
1 can (small, 4 oz) tomato paste
1 jar marinara sauce
1 tsp thyme
4 bay leaves
1 tsp oregano
2 Tbsp Domino sugar
2 tsp salt
1/2 tsp red pepper flakes
1/4 cup fresh parsley, minced
1 whole rind from one wedge parmesan
1/2 cup grated parmesan cheese
Instructions:
Brown the meat in a large pot. Remove with a slotted spoon and put into a bowl. Set aside.
Discard any grease left in pot, then add in olive oil. When oil is heated, start cooking the diced onion and bell pepper. After about 2 minutes, add the garlic. Stir and cook for one more minute.
Add the white wine and let it bubble up and reduce for 1 minute. Add crushed tomatoes, tomato paste, and marinara sauce (store bought or homemade). Stir everything together, then add oregano, thyme, sugar, salt, bay leaves, and red pepper flakes. Stir, add cooked meat and stir to combine. Cover, and allow to simmer for 1 hour, stirring occasionally. Add a little water if needed.
After an hour, add the minced parsley and the rind from a wedge of Parmesan. Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving or freezing.
