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Spaghetti Sauce

1 lb ground beef
1 large onion chopped
4 cloves garlic minced
1/4 tsp salt
1/2 tsp pepper
1 28 oz can crushed tomatoes
1 28 oz can peeled tomatoes (cut up) with juice
1 15 oz can tomato puree
1 6 oz can tomato paste
1/2 cup red wine (Cab or Merlot)
1/4 cup fresh parsley chopped
2 bay leaves
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1 Tbsp sugar

Brown ground beef in large pot, draining any fat. Add onion, garlic, salt and pepper. Cook 5 minutes or until onion is wilted. Add remaining ingredients. Cook over low heat for 3-4 hours, stirring occasionally.

Herb measurements are approximate, as I am one of those cooks who never measures anything. Fresh herbs can be substituted for dried ones if you have them on hand. Mushrooms may also be added if you like. (I'm not a big fan of fungi.)

Recipe will generously feed 12 people and freezes well. For my family of 4, I divide the sauce into 3 portions and freeze 2 containers for future use. Serve over spaghetti noodles with plenty of freshly grated Parmesan. Enjoy!