BOAT Tomato Spaghetti (Beef Optional)


Ingredients
10 servings
Bay Leaves
2.0 whole
olive oil
1.0 tablespoon(s)
onions
2.0 whole
Garlic cloves
5.0 whole
Ground Beef (low fat) or alternative ground meat
1.0 pound(s)
Tomato Paste (can) (12 oz)
1.0 can(s)
Oregano
3.0 teaspoon(s)
Basil (Dry)
3.0 teaspoon(s)
Black Pepper
1.0 teaspoon(s)
salt
1.0 teaspoon(s)
Thyme
1.5 teaspoon(s)
Italian Diced Tomatoes (14 oz)
2.0 can(s)
Crushed Tomatoes (28 oz)
1.0 can(s)
mushrooms
8.0 ounce(s)
Vegetarian bullion cube (1 cup broth equivalent)
1.5 whole
Brown Sugar
2.0 tablespoon(s)
Balsamic Vinegar
2.0 tablespoon(s)
Pasta, Spaghetti (or Angel Hair)
2.5 pound(s)
Bell Pepper
1.0 whole
Tomato Paste (can)
12.0 ounce(s)

Recipe Instructions

In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.

In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.

Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.

Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.

Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.