Ingredients
Scale
- 3 tablespoons olive oil
- 1 large sweet onion, diced
- 2 green bell peppers, stemmed, seeded, and diced
- 4 garlic cloves, minced
- 2 pounds ground beef (at least 85% lean)
- 2 teaspoons dried oregano
- 1 teaspoon granulated garlic
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
- Kosher salt to taste (about 4 teaspoons total)
- ¼ cup tomato paste
- 2 tablespoons soy sauce
- ½ cup red wine (not cooking wine)
- 1 cup water
- 2 bay leaves
- 1 (28-ounce) can ground peeled tomatoes
- 1 pound uncooked pasta (elbow or macaroni)
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion until soft, then add minced garlic for fragrance.
- Stir in diced bell peppers and cook until softened.
- Create space in the pot and brown the ground beef, seasoning with spices.
- Mix in tomato paste until color changes, then add soy sauce and red wine.
- Pour in water and ground tomatoes, stirring well.
- Reduce heat and simmer the sauce.
- Cook pasta in boiling salted water until al dente, then drain.
- Remove bay leaves from sauce, mix in cooked pasta.
- Serve hot topped with grated Parmesan.
Notes
For deeper flavor, let the sauce simmer a little longer.
Adjust crushed red pepper for spiciness to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 25
- Cholesterol: 75