Spaghetti Sauce

submitted by chris
 I made this sauce when we had the missionaries over recently.  It makes a lot of sauce, but it freezes very well. We loved it and Hailey and Makayla loved it too.

3 Tablespoons olive oil
2 cups chopped onions, divided
1 red pepper, coarsely chopped
2 lbs lean ground beef
5 cloves garlic, minced
1 (12 oz) can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 1/2 teaspoons dried thyme
2 (14 oz) cans Italian-style diced tomatoes
2 (28 oz) cans crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef broth or stock
2 Tablespoons brown sugar
2 bay leaves
2 Tablespoons balsamic vinegar

Heat olive oil over med high heat. Add half the onions and cook until translucent and slightly browned. Add garlic and stir constantly for one minute. Add beef and cook until no longer red. Drain slightly. Blend remaining onion and red peppers in food processor or blender until nearly smooth; add to beef mixture. Cook for one more minute. Add tomato paste and spices (except bay leaves) and cook for one minute, stirring. Add crushed  and diced tomatoes, beef broth, sugar, and mushrooms. Stir to combine, then add bay leaves. Bring to boil, reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, add balsamic vinegar. This sauce can simmer for up to 3 hours.