Ingredients:
3 cloves garlic, minced
1 small onions, chopped
1/2 medium green bell peppers, diced ( 1/4″ cubes)
1 tablespoon olive oil
1/2 lb lean ground beef
1/2 cup dry red wine
1 (16 ounce) cans 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 leaves
fettuccine or pasta shells, to taste,cooked
Directions:
In a large saucepan or skillet, saute the garlic, onion and green pepper in oil over moderate heat.
When the vegetables begin to sizzle, crumble the beef into the pan and saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.