Sunday Ground Chuck and Mushrooms Spaghetti

Name: Sunday Ground Chuck and Mushrooms Spaghetti
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 quarts, 4-6 serving(s)
Ingredients: 1 -2 lb ground beef (ground chuck recommended); 1 small yellow onions (optional) or 1/2 large yellow onion, chopped (optional); 3 -4 garlic cloves, minced; 1 (28 ounce) can diced tomatoes; 1 (6 ounce) can tomato paste; 2 (15 ounce) cans tomato sauce; 2 cups water (add a little less if simmering less than an hour); 1 -2 cup mushroom, sliced (cremini or white button); 1 tablespoon olive oil (optional); 1 teaspoon salt; 3 teaspoons basil; 2 bay leaves; 1/4 teaspoon cinnamon; 1/4 teaspoon celery salt; 1/4 teaspoon tarragon; 1/4-1/2 teaspoon oregano; 1/4-1/2 teaspoon herbes de provence; 2 teaspoons dried parsley flakes; 1 1/2 teaspoons brown sugar; 1/4-1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon ground black pepper; 1/4 cup red wine (optional); 1 lb thin spaghetti; parmesan cheese or parmigiano-reggiano cheese

Submitted by 49erFan

"This recipe is a hybrid of my family recipe mixed with a recipe I found online but I added my own touch. I tweaked many ingredients to come up with my own sauce. I hope you find this sauce to be full of flavor. Many ingredients are optional just add what you like and take out what you don't like. Enjoy! Tips: If you use ground beef you want to drain the fat after browning. Ground chuck will have less fat. Use 1 lb of ground beef if you don't like too much meat in your sauce. Italian sausage can be added, 1 lb of sausage and 1 lb of ground chuck or just substitute the sausage for the beef. If you use fresh basil then add it about 15-20 minutes before the sauce is done or add shredded basil when you add the parmesan cheese. Optional: Fresh rosemary, fresh basil, red wine, granulated sugar (if out of brown sugar), *Herbs De Provence (savory, fennel, basil, thyme, and lavender flowers)"

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Ready In:: 1hr 30mins
Ingredients:: 24
Yields:: 4 quarts
Serves:: 4-6

ingredients

1 -2 lb ground beef (ground chuck recommended)
1 small yellow onions (optional) or 1/2 large yellow onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (add a little less if simmering less than an hour)
1 -2 cup mushroom, sliced (cremini or white button)
1 tablespoon olive oil (optional)
1 teaspoon salt
3 teaspoons basil
2 bay leaves
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon celery salt
¹⁄₄ teaspoon tarragon
¹⁄₄ - ¹⁄₂ teaspoon oregano
¹⁄₄ - ¹⁄₂ teaspoon herbes de provence
2 teaspoons dried parsley flakes
1 ¹⁄₂ teaspoons brown sugar
¹⁄₄ - ¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₄ teaspoon ground black pepper
¹⁄₄ cup red wine (optional)
1 lb thin spaghetti
parmesan cheese or parmigiano-reggiano cheese

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.