Spaghetti Sauce (easy to freeze)

5 lbs. ground beef
3 T. olive oil
2 whole large yellow onions, diced
2 whole green peppers, seeded and diced
1 c. beef  broth
2 cans (28 oz) crushed tomatoes
1 can (14 oz) crushed tomatoes
1 can (4 oz) tomato paste
1 jar good store bought marinara sauce (I use any classico sauce)
1 t. ground oregano
1 t. ground thyme
4 whole bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red peppers (optional)
1/4 c. finely minced fresh parsley or 3 T parsley flakes

In a large pot over medium-high heat, brown the ground beef until totally browned.  Remove meat from pot with a slotted spoon and put into a bowl.  Set aside.

Discard any grease in pot, but do not clean the pot.  Drizzle in olive oil.  When it is heated, throw in the diced onion and diced bell pepper.  Stir it around for 1 1/2 minutes, then add the garlic.  Stir and cook for an additional minute.

Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes.  Add crushed tomatoes, tomato paste, and marinara sauce.  Stir to combine, then add oregano, thymn, sugar, salt, bay leaves, and crushed red pepper.  Stir, then add cooked grounded beef  and stir to combine.  Place the lid on the pot and allow to simmer for an hour, stirring occasionally.  Add a little water or some low sodium broth if needs for liquid.

After an hour, add the minced parsley stir to combine cover with the lid and simmer for another 30 minutes.  Discard the bay leaves before serving.