Spaghetti Sauce
1 lb. ground beef
1 onion, diced
1 cup celery, diced
1 bell peppers, diced
2 peeled carrots, grated
10 oz. sliced cremini mushrooms
1 head roasted garlic
Red wine for deglazing pan
1 small can tomato paste
14 oz. bottle ketchup
1(16 oz.) diced fire roasted tomatoes
1 tsp. season salt
2 tablespoons chili powder
Pasta water, if needed
Brown the ground beef. Add the onions, celery, bell peppers, and carrots and saute until tender. Pour in a small amount of wine to deglaze the pan. Add the remaining ingredients and simmer on low for 30 minutes. Add pasta water if sauce needs thinned.
