1 med. onion, minced
1 1/2 lbs. ground chuck
3 tbsp. salad oil
3 (8 oz.) cans tomato sauce
1 c. burgundy wine
1/4 tsp. oregano
1/4 tsp. dry rosemary
1/4 tsp. dry marjoram
1/4 tsp. dry basil
1/4 tsp. ground pepper
Dash of garlic salt
1 tbsp. sugar
1/2 tsp. salt
1/2 lb. spaghetti (2 inch lengths)
2 c. grated sharp cheddar cheese

DAY BEFORE: In Dutch oven, brown meat, drain; add oil and cook onions until soft, 5 minutes. Add meat, tomato sauce, wine and all the seasonings. Simmer covered, stirring occasionally for 1 hour.

Meanwhile, cook spaghetti (undercook). Add to sauce with 1 cup cheese and mix. Put in a casserole, 13 x 9 inches works well. Cover with foil and refrigerate or freeze.

One to 1 1/2 hours before serving - Heat oven to 325 degrees. Sprinkle remaining cheese over top. Bake, covered for 45 minutes, uncover and bake additional 10 minutes. If frozen, bake at least 1 1/2 hours.