1 lb. ground beef
1 medium onion, chopped
3 tbsp. salad oil
3 (8 oz.) cans tomato sauce
1 c. Burgundy wine
1 tsp. Italian seasoning
dash of garlic salt
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. spaghetti, broken into 2-inch lengths
1 c. medium Cheddar cheese, grated

Brown ground beef with chopped onion in oil in large skillet or Dutch oven. Add tomato sauce, wine and seasonings. Cover. Simmer for 1 hour, stirring occasionally. Cook spaghetti according to package directions and drain. Add to sauce along with 1/2 cup of the grated cheese. Put into 9 x 13-inch casserole dish. Refrigerate overnight or can be prepared in the morning to serve that night. Before baking, sprinkle remaining 1/2 cup of cheese over casserole.

Bake, covered, at 325°F for 45 minutes. Uncover and bake for 30 more minutes.