1-2 lb. round steak
4-5 green onions
1 c. glass burgundy
2 cans crushed tomatoes (24 oz.)
2-3 tbsp. parsley
6 lg. leaves basil
3-4 tbsp. olive oil
1 1/2-2 lb. spaghetti
1/2 can water for each can
Salt to taste

Brown green onion in olive oil stirring so they don't burn after they are translucent. Add thin strips of round steak saute on medium heat, stirring until brown. Add burgundy wine then simmer 30-40 minutes. Add 2 cans tomatoes and 1 can water and add parsley and basil and salt to taste. Simmer for another 1 1/2 hours partially covered and stirring occasionally.