Sunday Ground Chuck And Mushrooms Spaghetti - cooking recipe

Ingredients

1 -2 lb ground beef (ground chuck recommended)
1 small yellow onions (optional) or 1/2 large yellow onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (add a little less if simmering less than an hour)
1 -2 cup mushroom, sliced (cremini or white button)
1 tablespoon olive oil (optional)
1 teaspoon salt
3 teaspoons basil
2 bay leaves
1/4 teaspoon cinnamon
1/4 teaspoon celery salt
1/4 teaspoon tarragon
1/4 - 1/2 teaspoon oregano
1/4 - 1/2 teaspoon herbes de provence
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1/4 - 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/4 cup red wine (optional)
1 lb thin spaghetti
parmesan cheese or parmigiano-reggiano cheese

Preparation

In a large, heavy stockpot, brown ground chuck, breaking up as you stir. Try to leave some good sized chunks. You can choose to drain the fat or keep it in for flavor.
Add chopped onions to pot and continue to cook, stirring occasionally until onions are softened and translucent. Add garlic and stir.
Add diced tomatoes, tomato paste, tomato sauce, olive oil and water to the pot. Add mushrooms.
Add salt, pepper, oregano, herbes de provence, basil, parsley, brown sugar, cinnamon, celery salt, crushed red pepper, tarragon and bay leaves to the pot.
Stir well and bring to a slight boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour and no longer than 1 hour and a half.
Cook spaghetti noodles according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan or parmigiano reggiano cheese.