This beef sauce is rich in flavour and includes ingredients like tomatoes, Parmesan cheese, Spanish onion and a variety of delicious, aromatic herbs.
Special Equipment: 1 large pan, 2 large potsPasta sauce will keep for up to one week if refrigerated and up to 3 months in the freezer.
In a large pan over medium heat, stir and cook ground beef for 7 to 10 minutes, until no longer pink; set ground beef aside.
In a large pot over low heat, stir and cook onions and garlic for about 4 minutes, until onions are soft.
Add reserved ground beef, salt, pepper, celery salt, basil, oregano, Italian seasoning, parsley, onion powder, and Parmesan.
Stir well to coat the beef.
Add the stewed and crushed tomatoes and a small amount of water to loosen up the thick sauce.
Bring sauce to a low boil and simmer for 2 hours, uncovered, until sauce is thick enough to coat a spoon and Parmesan has melted completely.
Use your favourite meatball recipe to cook the meatballs for this dish.
To cook the noodles, bring a large pot of water to boil; add salt and dried spaghetti.
Cook noodles as directed, until noodles are soft but still have a bite to them.
Drain noodles and top with sauce, three cooked meatballs, and additional Parmesan. Serve with crusty Italian garlic bread.