1 minced onion
1 lb. ground beef
3 tbsp. salad oil
3 (8 oz.) cans tomato paste
1 c. burgundy wine
1/2 tsp. each: oregano, rosemary and basil
Dash garlic salt
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. spaghetti, broken in 2 inch lengths
1 c. grated Cheddar cheese (1/4 lb.)

In a large skillet saute onion and meat in salad oil until brown. Add tomato paste, wine, and seasonings. Cook spaghetti in water and drain. Add to sauce with 1/2 cup of the grated cheese. Turn into casserole and refrigerate.

To serve remove from refrigerator and place in preheated 325 degree oven. Sprinkle with remainder of cheese. Bake covered 45 minutes, uncover and bake 30 minutes longer. Serve with marinated antipasto and French bread.