* Percent Daily Values are based on a 2000 calorie diet.
Equipments
1 large pot (or dutch oven)
1 wooden spoon (or spatula)
1 chef’s knife
1 cutting board
1 set measuring cups (or spoons)
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Directions
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In a large pot or Dutch oven, sauté the diced onion, celery, and carrots over medium heat until softened, about 9 minutes.
Add the minced garlic and sauté for 1 minute, stirring frequently to prevent it from burning.
Add the ground beef and cook until it is about 80% browned. It will be fully cooked as the sauce simmers.
Stir in the tomato soup, tomato paste, and tomato juice until everything is well combined.
Add the brown sugar, Parmesan cheese or Parmesan rind, dried basil, thyme, oregano, paprika, garlic powder, onion powder, chili flakes, parsley, salt, and black pepper.
Reduce the heat to very low and let the sauce simmer for 5 hours, stirring occasionally.
Taste and adjust the seasoning as needed. Remove the Parmesan rind before serving, if using.
Serve warm over your favorite pasta with extra Parmesan on top.
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