Ingredients

• 3 tablespoons olive oil
• 2 onions, chopped
• 1/2 red bell pepper, chopped
• 1/4 lb white mushroom, sliced
• 1 carrot, peeled and diced
• 3 garlic cloves, minced
• 1 lb ground beef
• 1 teaspoon sugar
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh parsley, minced
• 1 (14 ounce) can peeled plum tomatoes, chopped
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• salt and pepper
• 1 lb thin spaghetti
• Tabasco sauce (optional)
• 3/4 cup grated gruyere cheese

Instructions

1. Heat olive oil in deep pan or Dutch oven over medium heat. Add onions, bell pepper, mushrooms, and carrots. Cook until soft, 5 to 8 minutes. Add half the garlic and all the ground beef. Continue cooking over medium heat, using a wooden spoon to stir and break up the meat with, until meat is no longer pink.

2. Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley. Add tomatoes and juices, red wine, and tomato paste. Season with salt and pepper. Reduce heat and simmer, covered, for 35 minutes.

3. Add remaining garlic. Add Tasbasco sauce, if desired.

4. Cook spaghetti; drain. Distribute among four bowls. Spoon sauce over spaghetti. Top with Gruyère cheese.