Spaghetti sauce is an easy thing to make. Well not always. I usually have everything for a delicious spaghetti sauce on hand:
2 pounds ground chuck (for a nice hearty sauce)
1 large vidallia onion, chopped fine
1 pound sliced button mushrooms
2 teaspoons oregano
1 bunch fresh parsley
1 large bay leaf
1 32 ounces tomato puree
6 diced Roma tomatoes
salt and pepper to taste
1/2 cup black olives sliced (I like olives on pizza, so why not in spaghetti sauce?)
1/8 cup green olives sliced
1 tablespoon olive oil
1 cup of dry, red wine
In a large frying pan, saute diced onions in olive oil until translucent. Add ground chuck and brown until tender. I usually then drain the meat to get rid of some of the fat. Put meat and onions in a large pot. Add the remaining ingredients and simmer for at least 30 minutes. I like to vary the pasta shapes that I use. On this particular day, I used the long hollow Greek pasta that is traditionally used for a Greek dish called pastisio.
I've made hundreds of pots of spaghetti, beef Burgundy, stews, etc... that call for wine. I've never had a problem opening the wine until I decided to use a new bottle opener that I had purchased. Instead of retelling the story, I'm just going to share my fb header and the comments that followed. I have a terrific sense of humor and the more I tried to get the cork out of the bottle, the more I laughed. I deleted the names as they know who they are and I won't forget that they share my zany sense of humor.