Step 1

Place the beef in a large Dutch oven over medium heat.

Step 2

Season with salt and pepper.

Step 3

Break up with a large wooden spoon, and cook until no longer pink, about 7 minutes.

Step 4

Drain off all but 1 tablespoon of fat.

Step 5

Add olive oil to the pan.

Step 6

Add onion, celery, carrot, and bell pepper.

Step 7

Sauté for 5-7 minutes, or until softened.

Step 8

Add tomato paste and garlic to the pan.

Step 9

Stir for 1 minute.

Step 10

Pour in crushed tomatoes, tomato sauce, broth, and apple cider vinegar to the pan.

Step 11

Bring to a light simmer, and add bay leaves, granulated sugar, Italian seasoning, dried oregano, and red pepper flakes.

Step 12

Simmer for 1 ½ hours, stirring occasionally.

Step 13

Serve over your favorite cooked pasta.

Step 14

Garnish with parsley and cheese.