Ingredients

The following ingredients have 10 Servings
  • 1 pound 85% lean ground beef
  • 1 yellow onion (chopped)
  • 4 stalks celery (chopped)
  • 4 garlic cloves (minced or pressed)
  • 1 29- ounce can diced tomatoes
  • 1 29- ounce can tomato sauce
  • 1 6- ounce can tomato paste
  • 2 7- ounce cans sliced mushrooms
  • 1 cup red wine
  • 1 15- ounce can beef broth
  • 5-6 whole cloves
  • 2 bay leaves
  • 2 tablespoons sugar
  • 1/4 cup chopped fresh parsley or 4 teaspoons dried
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound dried spaghetti noodles
  • grated Parmesan cheese

Instruction

  • 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.