Ingredients:

  • 2 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tbsp Olive Oil
  • 1 can (28 oz) Crushed Tomatoes
  • 1 can (15 oz) Tomato Sauce
  • 1 can (6 oz) Tomato Paste
  • 0.5 cup Beef Broth
  • 2 tbsp Granulated Sugar
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 0.5 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.25 cup Fresh Parsley, chopped

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the ground beef and cook without stirring for 3-4 minutes to develop a deep brown crust. Once browned, break the meat into small crumbles. Drain all but 2 tablespoons of the rendered fat.
  2. Lower the heat to medium. Stir in the diced onions and olive oil, cooking until translucent and soft (about 5 minutes). Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the paste turns from bright red to a brick-red color.
  3. Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the sugar, dried oregano, dried basil, and red pepper flakes. Season with salt and black pepper to taste.
  4. Bring the sauce to a gentle boil, then reduce heat to low. Simmer uncovered for 30-45 minutes, stirring occasionally, until the sauce is thick and velvety. Stir in fresh parsley just before serving.