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Title: Spaghetti Sauce (With Wine)
Categories: Beef Italian Pasta
Yield: 1 Servings
| 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 | tb | Italian Seasoning -- or |
| More | ||
| 1 | ds | Ground Oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Black Pepper |
| 1 | Or 2 Glugs White Wine |
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.