Spaghetti Sauce

1 lb. lean ground beef

1 large onion, chopped

1 medium green pepper, chopped (optional)

1 large clove garlic, minced

1 can good tomato paste

3 cans hot water

1/4 cup Parmesan cheese, grated

1 tsp. Italian herbs (I like all

oregano or half basil and half oregano)

Salt and Pepper to taste

1/2 cup red wine.

Put the chopped onion, green pepper and garlic in a large cold skillet. Break up the ground beef and put it over the chopped vegetables. Place skillet over moderate heat and cook until the vegetables are limp and the meat has lost its pink color. Add the tomato paste and the cheese and turn the heat to high. Cook, stirring and watching until you have scorched the sauce a little. You don't want it to be black -just a nice brown. Now, add the 3 cans of hot water,the seasonings and the wine. Reduce heat and simmer for about one hour. Serve over fresh cooked pasta with more Parmesan Cheese and pass the pepper grinder.

I'm sure you all know how to make lasagna, but I learned a trick from John's sister, Rosemary, that makes it much easier. She makes her cheese sauce with 16 oz. Ricotta (or small curd cottage cheese) 1 egg, 1 cup grated Parmesan, and 1/3 cup fresh chopped parsley. Stir these ingredients together and layer with cooked noodles, this spaghetti sauce and about a pound of shredded mozzarella.