This easy spaghetti sauce recipe is the ultimate in comfort fare, with its rich, tart personality and down-home meaty richness. This is a thick, chunky sauce, but feel free to thin it out a little more if you prefer.
In a large, heavy-bottomed pan, heat the olive oil over medium heat. Cook the onions until gently browned, then add the garlic and cook for 1 minute, stirring constantly. Add the ground chuck and break up into chunks. Brown the meat well.
Add the chopped rosemary, thyme, and marjoram, cooking for 1 minute. Add tomatoes, tomato paste, capers, red wine vinegar, lemon juice, salt, and pepper. Stir well to combine.
Add the bay leaf and lower the heat to very low. Cook, uncovered, for 2 hours, stirring occasionally to keep the bottom from burning. If the liquid from your sauce evaporates too quickly, add a little hot water to keep it from burning. This is a thick, chunky sauce, but feel free to thin it out a little more if you prefer.
Serve over cooked pasta. Top each serving with a sprinkling of grated Parmesan.