This is one of my many versions of spaghetti sauce. This one is quick to prepare and best if left to simmer for 6 hours or more. Also, it calls for red wine. I strongly recommend Merlot or Cabernet sauvignon. Also: DON'T get the cheap kind that you wouldn't dare drink. After all, if you put that icky stuff in your sauce--what do you really expect to get out of it! Besides, its always nice to have a small glass of wine while enjoying the aroma of the sauce cooking!