In a large pot, over medium-high heat, brown the ground beef until totally browned.
Remove meat from pot, with a slotted spoon, and put into a bowl; set aside.
Discard grease left in pot, but do not clean the pot.
Drizzle olive oil into the pot; with heat still on medium-high.
When it is heated, throw in the diced onion and diced bell pepper.
Stir it around for 1 1/2 minutes, then add the garlic.
Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes.
Add crushed tomatoes, tomato paste, and marinara sauce.
Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper, if using.
Stir, then add cooked ground beef and stir again to combine.
Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally.
Add a little water or low-sodium beef broth if more liquid is needed.
After an hour, add the minced parsley and the Parmesan.
Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so.
Discard bay leaves before serving.
Serve over cooked spaghetti pasta.
