This All-Day Spaghetti Sauce Is Worth Every Hour on the Stove

Church cookbooks gave us some of the best recipes in the South. This sauce comes from that tradition: ground beef, sweet peppers, celery, and tomatoes cooked low until everything melts together. We kept the soul of the original and updated the method. Browning the meat, blooming the tomato paste, and finishing with fresh herbs give you a deeper sauce in a fraction of the time.

What You’ll Need (serves 8):

• 2 tablespoons olive oil
• 1½ pounds ground beef (80/20 chuck for flavor)
• 2 green bell peppers, finely diced
• 2 yellow onions, finely diced
• 2 celery stalks, finely diced
• 8 ounces cremini mushrooms, sliced
• 5 cloves garlic, minced
• 6 ounces tomato paste (one small can)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1½ cups low-sodium beef broth
• 1 tablespoon dried oregano
• 1 tablespoon Italian seasoning
• 1 tablespoon smoked paprika
• 1 Parmesan rind (optional, but worth it)
• ½ cup chopped fresh parsley, divided
• Kosher salt and black pepper
• Cooked spaghetti and grated Parmesan, for serving

How to Make It:

1. Brown the beef. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in a single layer without stirring too often, about 8 minutes. Remove with a slotted spoon, leaving 2 tablespoons of fat in the pot.
2. Sauté the vegetables. Cook the peppers, onions, celery, and mushrooms in the fat for 8 to 10 minutes, until soft and the mushroom liquid has cooked off.
3. Bloom the paste. Add the garlic and tomato paste. Stir for 2 minutes, until the paste darkens to brick red. This step adds depth.
4. Simmer. Return the beef to the pot. Add the crushed tomatoes, tomato sauce, broth, oregano, Italian seasoning, paprika, and Parmesan rind. Bring to a bubble, then reduce to low.
5. Cook low. Partly cover and simmer 2 to 3 hours, stirring every 20 minutes or so. Add a splash of broth if it gets too thick.
6. Finish. Remove the rind. Stir in half the parsley, then season with salt and pepper. Serve over spaghetti with the remaining parsley and Parmesan.

Slow Cooker Version: Complete steps 1 to 3 on the stove, then transfer everything to the slow cooker and cook on low for 6 to 8 hours.

Pro Tips:

• Brown, don’t steam. Crowding the pan makes gray meat. Work in batches if needed.
• Salt at the end. The broth and Parmesan rind add salt as the sauce reduces.
• Make it ahead. It tastes better the next day.
• Freeze it in portions for up to 3 months.

Food Safety Note: Cook ground beef to 160°F. Reheat leftovers to 165°F.