“This is my favorite spaghetti sauce to make on Sundays. The longer it simmers, the better it tastes! This sauce is loaded with veggies and is nothing but satiating. I always make extra so I can make lasagna or ravioli nextovers. Perfect in this cold, rainy weather.”

Ingredients:

2 TBSP. Lucini extra-virgin olive oil

2 medium onions, chopped

2 cups carrot, peeled and finely chopped

2 cups celery, finely chopped

2 pounds grass-fed ground beef

4 cloves garlic, minced

1 cup red wine (TJ’s "Two-Buck Chuck" Cabernet Sauvignon is just fine for this recipe)

2 15 oz. cans beef broth

2 15 oz.cans crushed tomatoes

2 bay leaves

1 tsp. TJ’s 21 Seasoning Salute

1 cup half and half (you can omit this if you are sensitive to dairy. It tastes richer with it though)

Salt and pepper to taste

How to Make It:

1. In a large pot or dutch oven over medium-high heat, cook ground beef. When cooked, drain fat in a strainer and put back in the dutch oven. Add red wine and cook until alcohol has evaporated.

2. While wine is reducing in ground beef, add oil, add garlic, onion, celery, and sweat to a large skillet over medium-high heat. Add TJ’s 21 Seasoning Salute.

3. After the wine has evaporated, add the half and half to the ground beef and cook until half and half is reduced and the meat is browned.

4. Now, add mirepoix mixture to ground beef mixture. Add beef broth, tomato paste, bay leaves, and tomato sauce. Combine well and let simmer for at least one hour.

5. Make your pasta according to directions on package. Serve with sauce and garnish with parmesan cheese.