In large skillet or stock pot, heat oil over medium high heat and add onions. When onions have been glazed (not browned), add ground beef. Cook for 5 minutes and then add garlic, celery or (celery seed), parsley, bay leaves, fennel seeds, Italian Seasonings, crushed red peppers, salt and black pepper. When beef is browned, reduce heat to medium. Stir in the tomato paste, tomato sauce and diced tomatoes. Sprinkle in sugar, grated parmesan, black olives optional mushrooms and butter. Simmer for 3 minutes, stirring constantly. Stir in the wine and broth. Taste and adjust seasonings. Add more broth or wine according to thickness and taste. Simmer on low, uncovered, for 1 hour. Stir occasionally. Serve with choice of pasta. Fettuccini is my recommendation. Make sure you save 1 mug of pasta water and stir it into the simmering sauce. Serve pasta with sauce and sprinkle with grated Pecorino Romano Cheese.
Always taste as you cook to adjust seasonings as you go!
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (65%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 54.2mg||17 %|
|Sodium 242.3mg||8 %|
|Potassium 288.8mg||8 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.9g|
|Protein 15g||21 %|
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Calories per serving: 243
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