Directions

• In a food processor, pulse all vegetables in batches until they are finely chopped. Set aside in a sieve over a large bowl so some of the liquid can drain.
• Over medium-high heat, brown the ground beef in a large pot until it is no longer pink. Drain the beef and set aside.
• In the same pot, cook the ground Italian sausage until no longer pink. Drain and set aside.
• Heat 2 Tbsp of olive oil over medium high heat. Add drained, pulsed vegetables and saut until they begin to caramelize, about 8 minutes.
• Add the reserved ground beef and Italian sausage, diced tomatoes, tomato paste, tomato soup, red wine, bay leaves, oregano, red pepper flakes, sugar, and balsamic and red wine vinegars. Bring sauce to a boil, stirring well to combine. Salt and pepper to taste.
• Reduce heat to low, cover pot, and simmer for a minimum of 3 hours.
• Serve on top of spaghetti, garnished with basil and Parmesan crisps.
• Parmesan CrispsPreheat oven to 325F.
• Spray a cookie sheet with cooking spray.
• Place a biscuit cutter on the prepared cookie sheet and fill it with 1 Tbsp of parmesan cheese. Spread the cheese evenly inside and carefully remove the biscuit cutter. Repeat with remaining cheese. You can sprinkle cheese with spices of your choice; I used dried oregano and red pepper flakes.
• Bake in the oven for 7 minutes. When the cheese has cooled, carefully remove from baking sheet with a metal spatula.
• Store crisps in a food storage container at room temperature separated by parchment paper.