Filled with savory meats and vegetables, this is sure to be a hit! 

Ingredients

• 1.5 lbs extra lean ground beef 2 lbs if not using hot italian sausage
• 1 lb Hot Italian Sausage casings removed
• 1 tbsp Olive Oil
• 1 large onion diced
• 1 green bell pepper diced
• 4 cloves garlic minced
• 1 cup white wine beef broth works too
• 1 28oz can crushed tomatoes
• 1/2 can tomato paste 4 oz can
• 1 jar marinara sauce I like Safeway O Organics
• 1 tsp oregano
• 1 tsp thyme
• 2 bay leaves
• 1 tbsp sugar
• 1 tsp sea salt
• 1/2 – 1 tsp tsp crushed red pepper start small and increase the heat by taste
• 2 tbsp dried parsley
• 1/2 cup parmesan cheese

Instructions

• In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink).
• Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
• Add the wine (doesn’t matter what kind I have used Chardonnay, Pinot Grigio and even Moscato) and reduce for about two minutes.
• Next up is the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
• Add the meat. Stir and put a lid on.
• Let this simmer on low – medium/low for at least an hour. If you can get away for longer, do it.
• After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.
• Serve with desired pasta (or spaghetti squash) and top with more parmesan cheese.