Cooking Thursday

After a break from Cooking Thursday, I'm back with a recipe today, and it's a good one!  This is a recipe from the Pioneer Woman, whose recipes are almost always a hit.
This one is for spaghetti sauce.  It's easy to make, but does take a while to simmer.  It's a freezer recipe, so you'll have some stocked up for later, or you can easily half it.  On top of that, next week I'll share another thing you can make with the same sauce if you have leftovers.
Did I mention that it is absolutely yummy?

Pioneer Woman Spaghetti Sauce

5 pounds Ground Beef 

3 Tablespoons Olive Oil 

2 whole Large Yellow Onions, Diced 

2 whole Green Bell Pepper, Seeded And Diced 

6 cloves Garlic, Minced 

1 cup Beef Broth  

2 cans 28 Ounce Crushed Tomatoes 

1 can (14 Oz. Size) Crushed Tomatoes 

1 can (small, 4-ounce) Tomato Paste 

1 jar good store bought Marinara Sauce (can use another jar if you like the sauce to

      be more saucy than meaty  

1 teaspoon Ground Oregano 

1 teaspoon Ground Thyme 

4 whole Bay Leaves 

2 Tablespoons Sugar 

2 teaspoons salt 

1/2 teaspoon Crushed Red Pepper (optional) 

3 Tablespoons Parsley Flakes, more to taste

1/2 cup Grated Parmesan Cheese

 

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add 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 and the grated 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.

Serve over pasta of your choice, sprinkled with Parmesan cheese.

* This made enough for me to use one portion and and freeze three more.  Each portion was enough for me to use for one pasta supper, with leftovers for lunch, and also the meal I'll share next week.