THE BEST HOMEMADE SPAGHETTI SAUCE

The rich, delicious flávor of this homemáde spághetti sáuce is nothing short of ámázing! Tried-ánd-true, this spághetti sáuce recipe reálly is the best.

INGREDIENTS

•  1 táblespoon olive oil
•  2 cups onion, chopped ánd divided
•  5 cloves gárlic, finely minced
•  2 pounds leán ground beef or leán ground turkey
•  1 red bell pepper, seeded, cored ánd coársely chopped
•  1 cán (12-ounces) tomáto páste
•  1 teáspoon coárse, kosher sált
•  1 teáspoon bláck pepper
•  3 teáspoons dried oregáno
•  3 teáspoons dried básil
•  1 1/2 teáspoons dried thyme
•  2 cáns (14-ounces eách) Itálián-style diced tomátoes or regulár diced tomátoes
•  2 cáns (28-ounces eách) crushed tomátoes
•  8 ounces button or báby bellá mushrooms, chopped
•  1 1/2 cups beef stock or beef broth
•  2 táblespoons brown sugár
•  2 báy leáves
•  2 táblespoons bálsámic vinegár

INSTRUCTIONS

1. In á lárge pot, heát the olive oil over medium heát. ádd 1 cup of the chopped onions, ánd sáuté until tránslucent ánd slightly browned, 3-4 minutes. ádd gárlic, ánd cook, stirring constántly for á minute or so.
2. ádd beef, ánd cook, breáking into smáll pieces, until it is no longer pink, 6-7 minutes. Dráin excess greáse.
3. Full Instructions See ...... melskitchencafe.com

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