Makes 4 servings.
This recipe is legendary. That is, the legend is that this is Frank Sinatra’s mother’s recipe, and his absolute favorite. I got the recipe from my friend Peter Walsh, and he didn’t leave out any key ingredients (as some people are known to do when sharing recipes). You don’t have to serve this over spaghetti. I usually have it alongside green beans or broccoli. You can also use “zoodles” (zucchini noodles) for a more spaghetti-like experience. This sauce is even better the next day. I love cooking a big batch once and having several meals from my efforts.
1 tablespoon extra virgin olive oil
1 pound ground beef, about 90% lean
4 garlic cloves, minced or pressed
1 medium to large onion, diced
1 green bell pepper, diced
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
10 to 15 ounces red wine
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
1 (15-ounce) can diced tomatoes, drained
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon as it cooks, until nearly browned. Add the garlic, onion, and bell pepper and cook, stirring occasionally, until the onion is translucent. Drain any excess liquid from the skillet.
Add the tomato sauce and tomato paste and stir them into the beef mixture. Add the wine, sugar, Worcestershire, and Italian seasoning. Season with salt and pepper. Cook over low heat, stirring occasionally, for at least 1 hour, or as long as 4 hours, adding more water as needed to maintain the desired consistency.
Ten minutes before serving, stir in the diced tomatoes.