The Ultimate Beefed-Up Spaghetti Sauce

• 2 tablespoons virgin olive oil
• 2 pounds lean ground beef - chuck or round
• 2 tablespoons virgin olive oil
• 2 large onions - chopped
• 4 medium carrots - cut into small dice
• 2 stalks celery - cut into small dice
• 1/2 pound medium-size cremini mushrooms - sliced
• 8-10 large cloves garlic - thinly sliced
• 5 Roma/plum tomatoes - blanched, peeled and coarsely chopped
• 1 20 oz. can Roma/plum tomatoes with juice - tomatoes coarsely chopped
• 1 small can tomato paste
• 2-1/2 cups V-8 juice
• 1 cup dry red wine
• 1/4 cup ketchup
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon red pepper flakes
• 1 teaspoon celery seeds
• 2 teaspoons chili powder
• 3/4 teaspoon ground cloves
• 2 teaspoons garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 bay leaves
• 3/4 teaspoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sugar
• 1 tablespoon butter
• Parmigiano-Reggiano cheese - finely grated
• fresh basil - sliced into thin ribbons

1. Heat the olive oil in a large, non-stick skillet over medium-high heat. Add the ground beef and cook, stirring frequently and breaking up large pieces, until nicely browned. Drain off any fat.
2. While beef is browning, heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add onions, carrots and celery and saute until softened. Add mushrooms and garlic, and continue to cook until mushroom liquid is almost evaporated and vegetables are just beginning to brown. Add the browned beef and stir to blend. Add all remaining ingredients (except butter) and stir to mix thoroughly. Bring to a fast simmer, stirring frequently, add butter and allow to melt into sauce without stirring. Reduce heat to low, partially cover and simmer gently 5-6 hours, stirring occasionally. If sauce seems too thick, add more V-8 juice or water to desired consistency. Taste and adjust for sugar and seasonings as necessary, remove bay leaves and continue to simmer 15 minutes. Do a final taste test and adjust seasonings again as per your preference.
3. Serve over spaghetti and liberally sprinkle with parmesan and basil.

virgin olive oil, lean ground beef, virgin olive oil, onions, carrots, stalks celery, mushrooms, garlic, tomatoes, tomatoes, tomato paste, red wine, ketchup, tabasco sauce, red pepper, celery seeds, chili powder, ground cloves, garlic, oregano, basil, bay leaves, salt, freshly ground black pepper, sugar, butter, fresh basil

Taken from www.epicurious.com/recipes/member/views/the-ultimate-beefed-up-spaghetti-sauce-1203326 (may not work)