Spaghetti Sauce - Quick Method

This is my quick and easy spaghetti sauce, which I only make on rare occasion... when I am in a bind. I much prefer my slow sauce, which takes most of the day to make, but I make a giant batch once or twice a year and freeze it. This recipe good in a pinch!

• Ready In: 1 hr 45 mins
• Yields: 6 quarts, about

Ingredients

• 1 (28 ounce) can whole tomatoes, chopped,with juice
• 2 (26 ounce) jars  prepared  spaghetti sauce (I prefer Barilla marinara sauce, which is tasty and not too sweet.)
• 1 1⁄2 cups dry red wine or 1 1⁄2 cups white wine, divided
• 1  teaspoon dried oregano, lightly crushed
• 2  teaspoons  italian seasoning, lightly crushed
• 1  tablespoon sugar
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 teaspoon fresh ground black pepper
• 1  large onion, finely chopped
• 2 -4  cloves garlic, minced
• 3  tablespoons extra virgin olive oil, divided
• 1  red sweet bell peppers or 1  green bell pepper, seeded and chopped
• 1 1⁄2 lbs lean ground beef
•  salt
•  fresh ground black pepper
•  garlic granules, for final seasoning
• 1⁄2 teaspoon msg (optional)
• 1 1⁄2 lbs italian sweet sausage, more if desired
• 1  lb  uncooked spaghetti, cooked in boiling salted water until al dente as accompaniment
• 1⁄2 cup  freshly grated parmesan cheese, plus additional for passing on the side (optional)

Directions

1. Coarsely chop whole canned tomatoes.
2. In a large saucepan, combine tomatoes with their liquid, spaghetti sauce, wine, oregano, Italian seasoning, sugar, red and black pepper.
3. Bring to a boil over medium heat, reduce heat to low, and simmer, stirring regularly to prevent scorching.
4. Heat 2 Tbsp olive oil in a large skillet.
5. Add onion and garlic, and saute over medium-high heat until onion is soft.
6. Add bell pepper, and continue cooking until onion is slightly browned, stirring regularly.
7. Add to tomato mixture.
8. In same skillet, crumble ground beef into remaining olive oil.
9. Season to taste with salt, pepper, granulated garlic, and optional MSG.
10. Brown over medium-high heat, breaking up pieces as meat cooks.
11. Drain thoroughly, and add meat to tomato mixture.
12. Slice sausage into 1/4" thick disks.
13. Fry over medium-high heat until well browned.
14. Drain thoroughly, and add to tomato mixture.
15. Drain all excess grease from skillet, taking care to retain browned bits in pan.
16. Return pan to heat and deglaze with 1/2 cup wine, and add to tomato mixture.
17. Simmer sauce, uncovered, for 15 minutes, stirring regularly.
18. Stir in optional 1/2 cup of Parmesan cheese, taste, and adjust seasoning if necessary, and simmer until total cooking time is about 45-60 minutes.
19. Serve over freshly cooked pasta.
20. Pass Parmesan cheese on the side.
21. Freeze the excess sauce in 1 quart Ziploc bags for later use; each quart, with pasta, will serve 3 people generously or 4 people normally when served with French bread and a salad.