1 tbsp. olive oil
1 c. finely chopped onion
1 tbsp. finely minced garlic
1 lb. lean ground beef (or sausage)
3 c. imported canned Italian tomatoes
3 tbsp. tomato paste
1/2 c. dry red wine (preferably chianti)
1/4 tsp. dried hot red pepper flakes
1 tsp. of dried crushed basil
1/2 tsp. dried crushed oregano
1/2 tsp. dried crushed rosemary

Heat oil in skillet and add onion and garlic. Add meat and cook, chopping down and stirring with a heavy metal spoon to break up lumps. Blend tomatoes and tomato paste, using food processor or electric blender. Add tomato mixture to meat. Add wine, red pepper flakes, basil, oregano and rosemary. Cook over moderately low heat, stirring occasionally, about 25 minutes. Add salt and pepper as desired.

It's easy to make and is excellent on any pasta. Taste improves when refrigerated in freezer before serving. Makes 4 servings.