Loading...
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Add 1 pound of lean ground beef, break up with a spoon, and cook for 6–8 minutes until browned and no pink remains. Drain excess grease, leaving a little fat for flavor.
Reduce heat to medium. Add 1 large yellow onion (chopped) and cook for 5–7 minutes until softened and translucent.
Stir in 4 cloves of garlic (minced) and cook for 1 minute until fragrant, taking care not to burn.
Push the beef–onion mixture to one side and add 2 tablespoons of tomato paste. Cook for 2–3 minutes, stirring occasionally, until it darkens and becomes slightly caramelized.
Pour in 2 28-ounce cans of crushed tomatoes, 1 cup of beef broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 bay leaf. Stir to combine.
Add 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper; stir well.
Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 1–2 hours, stirring occasionally, until the sauce thickens and deepens in color.
Remove and discard the bay leaf. Taste and adjust salt and pepper as needed.
Serve over pasta (e.g., spaghetti or penne) and garnish with grated Parmesan cheese.