Sunday Ground Chuck and Mushrooms Spaghetti

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READY IN: 1hr 30mins
SERVES: 4-6
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, heavy stockpot, brown ground chuck, breaking up as you stir. Try to leave some good sized chunks. You can choose to drain the fat or keep it in for flavor.
  • Add chopped onions to pot and continue to cook, stirring occasionally until onions are softened and translucent. Add garlic and stir.
  • Add diced tomatoes, tomato paste, tomato sauce, olive oil and water to the pot. Add mushrooms.
  • Add salt, pepper, oregano, herbes de provence, basil, parsley, brown sugar, cinnamon, celery salt, crushed red pepper, tarragon and bay leaves to the pot.
  • Stir well and bring to a slight boil.
  • Stir in red wine.
  • Simmer on low, stirring frequently for at least an hour and no longer than 1 hour and a half.
  • Cook spaghetti noodles according to package directions.
  • Spoon sauce over drained spaghetti noodles and sprinkle with parmesan or parmigiano reggiano cheese.
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