Ingredients:
- 1 lb. 93% lean ground beef
- 1 tsp. olive oil
- 1 cup minced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 cup dry red wine
- 10 fresh thyme sprigs
- 3 fresh rosemary sprigs
- 2 cans (15 oz.) tomato sauce
- 1 can (14 1/2 oz.) diced tomatoes
- 1/4 cup Parmigiano -Reggiano cheese, divided
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup fresh parsley leaves
- 2 Tbsp. fresh oregano leaves
- 1 Tbsp. sugar
- 1 Tbsp. fennel seed
- 1 Tbsp. minced garlic
- 1/4 tsp. crushed red pepper
Directions:
- Heat oil in a stockpot over medium heat until hot.
- Add onions, carrot and celery; cook 5 minutes, stirring occasionally.
- Add red wine; cook and stir for 1 to 2 minutes until browned bits attached to the stockpot are dissolved. Simmer for 5 minutes until the wine is reduced by half.
- Cut 12-inch length of kitchen string and tie together rosemary and thyme sprigs to prepare herb sachet.
- Add ground beef, tomato sauce, diced tomatoes, 2 tablespoons parmesan cheese, basil, parsley, oregano, sugar, fennel seeds, garlic and red pepper to stockpot; mix well.
- Add herb sachet, making sure it’s covered in sauce; tie end of string to handle of stockpot. Bring mixture to a boil.
- Reduce heat, cover and simmer 2-1/2 hours, stirring occasionally. Uncover sauce and cook for another 30 minutes, stirring occasionally.
- Remove and discard herb sachet from meat sauce.
- Serve on a bed of al dente pappardelle pasta. Garnish with remaining cheese and fresh basil, as desired.
