Spaghetti Sauce (with Wine)

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CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Beef, Italian, Pasta	1	Servings

INGREDIENTS

1	lb	Ground Beef
1		Onion, chopped
2		To 3 Cloves Garlic, minced
2		15-Oz Cans Tomato Sauce
2		6-Oz Cans Tomato Paste
1	T	Italian Seasoning, or
		More
1	ds	Ground Oregano
1/2	t	Salt
1/4	t	Black Pepper
1		Or 2 Glugs White Wine

INSTRUCTIONS

Brown the beef and onion in a huge skillet.  Add the garlic when the
beef is almost done.  Stir in the tomato sauce, tomato paste and all
the seasonings. Simmer over low heat while you cook the pasta. Like I
said, about 15 minutes before you're ready to serve, stir the wine
into the sauce.  I've never found it necessary to let spaghetti sauce
cook for hours  and hours.  I don't have the time or the patience, and
I like my  spaghetti sauce better than anything canned/jarred, or
ordered in a  restaurant. It's got a richer taste, what with the amount
of tomato  paste I use. Sometimes I use a can of stewed tomatoes in
place of one  of the tomato sauces, but that's about the only variation
I ever make.  Recipe By     : Sharon Barbour
<sharonb@TRITON.MAYFIELD.HP.COM>  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1609 Calories From Fat: 890 Total Fat: 96.5g Cholesterol: 340.2mg Sodium: 7282.8mg Potassium: 5932.6mg Carbohydrates: 93.7g Fiber: 22.7g Sugar: 62.1g Protein: 100.9g