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IMPORTANT: This recipe can easily be halved!
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I just like to make a ton so I can freeze it.
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In a large pot over medium-high heat, brown the ground beef until totally browned.
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Remove meat from pot with a slotted spoon and put into a bowl.
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Set aside.
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Discard any grease in pot, but do not clean the pot.
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Drizzle in olive oil.
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When it is heated, throw in the diced onion and diced bell pepper.
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Stir it around for 1 1/2 minutes, then add the garlic.
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Stir and cook for an additional minute.
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Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes.
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Add crushed tomatoes, tomato paste, and marinara sauce.
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Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using).
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Stir, then add cooked ground beef and stir to combine.
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Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally.
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Add a little water or some low-sodium broth if it needs more liquid
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After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you preferor both!)
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Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so.
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Discard bay leaves before serving.
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Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves.
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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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Amen.
