Ingredients:

  • 2 lbs ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 28 oz crushed tomatoes
  • 1 cup water
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until it is deeply browned and slightly crispy.
  2. Stir in the diced onion and bell pepper; sauté for 5-7 minutes until the vegetables are tender and translucent.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Push the meat mixture to the sides of the pot and add the tomato paste to the center. Stir constantly for 3-5 minutes until the paste turns a dark brick red.
  5. Stir in the brown sugar, oregano, basil, salt, and pepper, coating the meat evenly.
  6. Pour in the crushed tomatoes, water, and the bay leaf. Stir well to combine.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 30-40 minutes, stirring occasionally, until the sauce has thickened.
  8. Remove the bay leaf and stir in the balsamic vinegar before serving.