1 lb. ground round
1/3 c. olive oil
1 lg. clove or garlic, minced
2 med. or 1 lg. onion, diced
1/4 c. fresh parsley, chopped
1/2 tsp. dried basil leaves, crumbled
1/2 tsp. dried oregano leaves, crumbled
2 sm. hot chili peppers (dried or fresh), crumbled or chopped
1/2 tsp. coarse ground black pepper
1/4 c. red wine
1/2 tsp. sugar (optional)
1/2 tsp. salt (optional)
1 bay leaf, whole
6 lg. tomatoes, skinned in boiling water then chopped
1 sm. can tomato paste
1 (16 oz.) can tomato sauce
16 oz. can water

Saute onions and minced garlic with fresh parsley in olive oil on low heat. When onions are clear but not brown, add hamburger, turn up heat. Mesh meat with two forks until loose and well browned, but not fried hard. Make a well in the middle of the meat and add tomato paste. Mash paste with meat and fry about five minutes. Add remaining ingredients. Reduce heat to a SIMMER and cook for 1 hour and 30 minutes. (Check sauce occasionally and add water if sauce gets too thick).