1 lb. ground beef
1 egg
1/4 c. dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic salt
1/2 c. water
1 tbsp. oil
2 tbsp. flour
1 can consomme soup
1 c. burgundy (or any good dry red wine)

Combine first column of ingredients with 1/2 cup water, mix well. Drop by bits into 1 tablespoon hot oil in large skillet. Dry until browned, remove from skillet. Blend flour into drippings in skillet, slowly add wine and soup (undiluted). Stir until slightly thickened. Cover, simmer for about 20 minutes. Serve with spaghetti, top with grated Parmesan cheese. Serves 4 to 6.