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Heat the oil over med-high heat in a large, heavy pot. Add the onion and cook, stirring frequently, for about 5 minutes, until it begins to soften. Add the ground chuck and cook, stirring often, for about 10 minutes, until the meat is crumbled and thoroughly browned. Stir in the garlic, mushrooms, parsley, tomato sauce, diced tomatoes, tomato paste, salt, pepper, sugar, and basil. Decrease the heat to med-low, cover the pot, and simmer for 1 hour. Stir in the wine, replace the cover, and simmer for 1 hour more. Serve at once over hot cooked spaghetti or cool and cover. Refrigerate for up to 1 week or freeze for up to 1 year.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces