Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 261
- Carbohydrate: 17g
- Fat: 12g
- Fiber: 4g
- Protein: 21g
- Sugar: 10g
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