1/2 lb. ground beef
1 (16 oz.) can tomato sauce
2 med. carrots, sliced
1 (4 oz.) can mushroom stems & pieces
4 tbsp. chopped onion
4 tbsp. sliced stuffed olives
1 tsp. sugar
1 c. water
1/2 c. dry red wine

In saucepan cook beef until browned; drain fat. Sprinkle with 1/2 teaspoon salt and dash pepper. Add tomato sauce, carrot, mushrooms, onion, olives and sugar. Stir in water and wine. Cover; simmer for 30 to 35 minutes or until carrots are tender; stirring occasionally. Sprinkle individual servings with a little grated Parmesan cheese, if desired. Makes 4 servings.