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Ingredients

The ingredients are:

1 cup all purpose flour (mixed with — 1 1/2 tablespoons seasoned salt, 2 teaspoons fresh ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder and 2 teaspoons paprika)
2 1/2 to 3 pounds beef chuck (cubed)
Oil, as needed
2 medium yellow onions (chopped)
Button mushrooms (medium whole mushrooms, use as much as you like)
6 large garlic cloves, fine chopped (the more the better!)
2 teaspoons dried basil (rubbed)
2 teaspoons dried oregano (rubbed)
1/4 teaspoon crushed chili flakes (or to taste, optional)
2 tablespoons brown sugar
2 bay leaves (large or 3 small)
3/4 cup dry red wine
1 can (28 ounce) whole tomatoes (DO NOT drain)
Seasoned salt and ground pepper, to taste (can use white salt)
Tomato juice (only if needed)
Cooked pasta (I like spaghetti)
Parmesan cheese, grated (optional)

Step 1: In a processor process the tomatoes with the juice from the can until smooth, about 20 seconds; set aside.
Step 2: In a large heavy bag combine the flour with all the spices; add in beef cubes, shake the bag to coat the beef in the flour mixture.
Step 3: Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in beef cubes in batches browning well on all sides. Remove to a plate or large bowl.
Step 4: Add in onions; saute scraping up all the browned bits in the bottom of the Dutch oven, cook for about 3-4 minutes or until onions are softened. Add in whole mushrooms, garlic, next 3 spices and 2 tablespoons brown sugar; cook stirring for 3 minutes.
Step 5: Return the meat to the Dutch oven along with the bay leaves, wine and pureed tomatoes. Cover and cook in a preheated 325 degree F oven for about 2 hours or until beef is very tender (removing about halfway through cooking and seasoning with more salt and pepper if needed (if you added the extra 14-ounce of tomatoes odds are you will not need to to add tomato juice) if you find that after 1 hour of cooking the sauce is thick mix in 1-2 cups of tomato juice and continue to cook.
Step 6: Serve the sauce and beef on/with cooked pasta, top. with Parmesan cheese.
NOTE the tomato sauce will taste very different and better after the full 2 hour cooking time so I suggest not to taste until after it is all finished cooking

Don't forget the following tips and variations.

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