This is such an easy recipe, it makes the perfect weeknight meal. Whenever we are going to have a busy night of extracurricular activities with the kids, I will make these on my lunch break and toss them in the crock pot. Then, when the kids and my hubby come home they can grab one or two with a side of chips and dinner is done. It’s the best way to ensure everyone gets a nice dinner without spending hours in the kitchen.
Check out what they are saying about this recipe over at The Pioneer Woman:
“I’m all about this! I love meatball sandwiches or just bread with sauce, but this kicks it up about 1000 zillion notches. Yummmm 🙂 !”
This recipe makes a ton of sloppies. If you don’t want that many, cut it in half. The leftovers can also be frozen for later!
Ingredients
5 pounds Ground Beef (I Used Ground Round)
3 Tablespoons Mazola Olive Oil
2 whole Large Yellow Onions, Diced
2 whole Green Bell Pepper, Seeded And Diced
6 cloves Garlic, Minced
1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
2 cans 28 Ounce Crushed Tomatoes
1 can (14 Oz. Size) Crushed Tomatoes
1 can (small, 4-ounce) Tomato Paste
1 jar Good Ragu Marinara Sauce
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Domino Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
1 whole Rind From One Wedge Parmesan (optional)
1/2 cup Grated Parmesan Cheese (optional)
2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
Extra Minced Parsley, For Serving
Extra Parmesan Cheese, For Serving
Instructions
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 rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) 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 a big bowl of oiled noodles and 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.
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Quick Tip: Add more sauce if you like it more saucy than meaty.
Thanks again to The Pioneer Woman for this hearty recipe.