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2 large onions, chopped
6-8 cloves garlic, chopped
olive oil
1 1/2 - 2 lb. ground beef
3-4 large cans tomatoes (chopped, pureed, whole, or a combination)
1/2 c. white wine (approximately)
In a large, heavy pot, saute the onions and garlic until the
onions are translucent. Crumble in the beef and brown it.
Add the canned tomatoes, and simmer the nascent sauce for 30
minutes stirring occasionally.
Add the wine and cook the mixture (still stirring occasionally)
for 1 to 1 1/2 hours. The longer it cooks the better.
You can divide the great amount of sauce into separate servings
and freeze. It lasts a long time in the freezer, and makes for a
good last-minute dinner.
Source: Claudia
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