1 lb. ground beef
2 (6 oz.) cans tomato paste
4 cloves fresh garlic, chopped med. fine
1 med. onion, chopped
1 tsp. chopped oregano
1 tsp. chopped sweet basil
3/4 tsp. red pepper
1/2 c. olive oil
1 tsp. black pepper
1 tbsp. salt
1 tbsp. sugar
1 qt. tomatoes, cut up
1 1/2 lb. vermicelli

Brown ground beef in olive oil in a large pot. Add chopped garlic and chopped onion and cook about 2 minutes. Add 2 small cans of tomato paste and 3 cans of water. Add tomatoes, oregano, sweet basil, salt, sugar, black pepper, and red pepper. Simmer on low heat 1-2 hours. Bring large pot of water to a rolling boil, add the vermicelli and cook until tender (no white in center). Drain pasta and add 2 tablespoons olive oil. Stir in sauce and serve on plates. Extra sauce may be added to the served portions for taste and appearance.

This recipe may be tripled with cooking time extended. The remaining sauce may then be frozen in smaller containers for later use. This sauce also goes well with the many different varieties of pasta. While the sauce may be frozen, the pasta will taste better if prepared fresh each time. Ground turkey may also be substituted for the ground beef for a healthier alternative.