2 lb. lean ground beef
1 tsp. extra virgin olive oil (EVOO)
1 medium yellow onion, chopped
4-5 cloves fresh garlic, crushed
1/4 cup dry red wine (Chianti, Cabernet, or Merlot)
1 (8 oz.) pkg. sliced baby bella mushrooms (or 2 small cans sliced mushrooms, drained)
1 tsp. chicken base (or 2 chicken bouillon cubes)
1/2 tsp. ground black pepper
1-2 tbsp. sugar (not to make sweet, but to balance the acidity of tomatoes)
1 tsp. dried sweet basil
1/2 tsp. dried Italian oregano
1 (6 oz.) can tomato paste
4 (15 oz. ea.) cans (low sodium) tomato sauce (Hunts)
1/2 cup grated Parmesan cheese

In a large saucepan finely break up and brown ground beef in the extra virgin olive oil. Add chopped onion and crushed garlic while continuing to brown mixture. Add dry red wine, mushrooms, chicken base, ground black pepper, sugar, sweet basil and Italian oregano.

Now, in this order first add tomato paste, and stir it in to the mixture. Add the tomato sauce. Lastly add grated Parmesan cheese. Stir everything together, cook under low heat for two hours, continuing stirring on occasion.

Serve with your own favorite pasta such as spaghetti, rigatoni and tortellini.

Submitted by: Bud Nacotra