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This succulent sauce is loaded with meat, herbs, and a whole lot of love! Bonus: It freezes like a dream for a present to yourself, from yourself.

1 lb. ground beef

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 large yellow onion, diced

3 stalks celery, diced

1 large carrot, diced

1 large red bell pepper, diced

1 (6 oz.) can tomato paste

2 garlic cloves, diced

1 (28 oz.) can crushed tomatoes

3 (8 oz.) cans tomato sauce

2 cups low-sodium beef broth, or 2 cups low-sodium chicken broth

2 tablespoons apple cider vinegar

2 bay leaves

1 tablespoon granulated sugar

1 tablespoon Italian seasoning

2 teaspoons dried oregano

1/4 teaspoon red pepper flakes

Flatleaf Italian parsley, for garnish

Grated or shredded parmesan, for garnish

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

Season with salt and pepper.

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

Drain off all but 1 tablespoon of fat.

Add olive oil to the pan.

Add onion, celery, carrot, and bell pepper.

Sauté for 5-7 minutes, or until softened.

Add tomato paste and garlic to the pan.

Stir for 1 minute.

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

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

Simmer for 1 ½ hours, stirring occasionally.

Serve over your favorite cooked pasta.

Garnish with parsley and cheese.

Find it online: https://thecoconutmama.com/apple-cider-vinegar-spaghetti-sauce/

Meaty and Herby Spaghetti Sauce with Apple Cider Vinegar