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Ingredients

2 pounds extra-lean (94%) ground beef 2 tablespoons butter ½ cup red wine 5 stalks celery, chopped 1 (8 ounce) package white mushrooms, sliced 1 onion, chopped 1 large green bell pepper, chopped 1 (28 ounce) can whole peeled tomatoes 1 (28 ounce) can tomato sauce 2 (6 ounce) cans tomato paste 6 cloves garlic, chopped 1 tablespoon white sugar 1 tablespoon dried oregano, or to taste 1 teaspoon seasoned salt (such as LAWRY'S®), or to taste 1 teaspoon Italian seasoning, or to taste 1 teaspoon dried parsley, or to taste

Nutrition Info

261 calories carbohydrate: 17.2 g cholesterol: 65 mg fat: 12 g fiber: 4 g protein: 21.1 g saturatedFat: 5.1 g servingSize: - sodium: 815.6 mg sugar: 10.4 g transFat: : - unsaturatedFat: : -

Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes., add to the ground beef.
Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture, bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.

12 servings

Delicious, meaty, Italian pasta sauce. So good!