Ingredients
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1 (32 ounce) can tomato sauce
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1 (15 ounce) can chopped tomatoes
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1 large onion, chopped
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3 cloves garlic, mashed
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1 red pepper, chopped
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1/2 green pepper, chopped
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1 lb ground beef or 1 lb chicken
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1/4 cup chopped parsley
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1 tablespoon dried basil
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1 1/2 tablespoons oregano
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3/4 teaspoon thyme
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1 beef double bouillon cubes (Knorr)
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salt and pepper
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1 teaspoon sugar
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1 tablespoon olive oil
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1/2 cup red wine
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1 lb spaghetti noodles, cooked according to package directions
Instructions
- Heat olive oil in a shallow soup pot.
- Sauteé garlic until golden, then add onions and peppers.
- Sauteé until onions are starting to become translucent, then add beef, and season with salt and pepper.
- Brown until cooked through (about 10-15 minutes).
- Drain grease.
- Add wine (if using) and allow to cook for a couple of minutes.
- Add tomato sauce, tomatoes, boullion cube, parsley, oregano, thyme and basil, salt and pepper and sugar.
- Stir to combine and bring to a boil.
- Boil for about 1 minute then reduce heat to med-low and simmer 20 minutes.
- Serve over spaghetti, top with parmesan cheese and serve with crusty french bread.