3 tbsp. olive oil
1 minced onion
1 lb. ground beef
3 (15 oz.) cans tomato sauce
1 c. Burgundy wine
1/4 to 1/2 tsp. each oregano, basil, rosemary, marjoram, garlic powder, salt,
and pepper
1 tbsp. sugar

Saute and brown first three ingredients. Add remaining ingredients and simmer 1 hour. 1 c. shredded Cheddar cheese

Toss spaghetti, cheese, and sauce. Put in casserole dish and refrigerate overnight. (You may freeze at this point.) Before baking, top with shredded Cheddar or Parmesan cheese. Bake uncovered at 325 degrees for 30 to 45 minutes or until bubbly on sides.