A nice hearty well seasoned beef-wine sauce to serve over pasta. I generally use Merlot for the wine because that's my favorite and I can serve the rest of the bottle with dinner. Sometimes I add another vegetable if I have one on hand, such as sliced mushrooms, peas or green beans.
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1⁄2 medium green bell pepper, diced (1/4" cubes)
- 1 tablespoon olive oil
- 1⁄2 lb lean ground beef
- 1⁄2 cup dry red wine
- 1 (16 ounce) can no-salt-added whole tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1⁄2 tap dried marjoram
- 1⁄4 teaspoon dried thyme
- 1 bay leaf
- fettuccine or pasta shells, to taste,cooked
- In a large saucepan or skillet, sauté the garlic, onion and green pepper in oil over moderate heat.
- When the vegetables begin to sizzle, crumble the beef into the pan and sauté it, stirring with a wooden spoon, until it begins to brown, about 5-7 minutes.
- Add the wine and stir and scrape well to deglaze the pan.
- Add the tomatoes, breaking them up with your wooden spoon.
- Stir in the remaining ingredients.
- Simmer until sauce is thick but still slightly liquid, 20-25 minutes.
- Discard the bay leaf.
- Spoon over fettucine or shells.