2 lbs. ground round
2 med. green peppers
2 med. onions
1/2 c. burgundy wine
2 tbsp. garlic salt
1 tsp. salt
1 tsp. pepper
5 sm. cans tomato sauce

Cut onions and peppers up medium coarseness and cover with water. Pare boil until tender. Meanwhile, put meat in Dutch oven and cook without grease; do not brown, just saute. When meat is sauteed, add salt, pepper, garlic wine, tomato sauce, drained onions and peppers. Let simmer for 1 hour but do not let it boil for any length of time. Serve on spaghetti; cook according to box directions. Top with Parmesan cheese. (The wine may be omitted.)