1/2 lb. beef chop meat, lean
2 oz. olive oil
4 oz. burgundy wine
1/2 onion, chopped
1/4 tsp. garlic powder
1/2 tsp. red hot pepper
1/2 tsp. black pepper
Salt to taste
1 (28 oz.) can whole tomatoes, Italian style, chopped
1 (8 oz.) can tomato sauce
1 tsp. sugar
2 oz. water
1/2 lb. Mozzarella cheese, cut into 1/4 inch square cubes
1 lb. vermicelli pasta

Use a 2 1/2 quart saucepan. Place in meat, oil, wine, onion, garlic, hot pepper, black pepper and salt. Brown the meat on medium-high heat for 7-8 minutes, stirring frequently. Leave heat on medium-high and add the tomatoes, the tomato sauce, sugar, and 2 ounces water. When it begins to boil, reduce heat to low. Let sauce boil slowly for 35 minutes, stirring often. Remove from heat. Place in the Mozzarella cheese. Pour over cooked vermicelli and serve. Makes 4-6 servings.