Spaghetti Sauce

• 1/4 C olive oil 
• 1 clove garlic- minced
• 1 c. chopped onion
• 1 lb ground beef
• 1 Tbs flour
• 3/4 c. dry red wine
• 1 14 1/2oz can peeled tomatoes
• 1 6oz can tomato paste
• 1 c. beef bouillon
• 1 bay leaf
• 2tsp salt
• 1/4 tsp pepper

Heat olive oil in a heavy sauce pan; saute garlic and onion until golden. Toss the beef with the flour. Add to the onions; cook until crumbly, stirring frequently. Add wine; cook over high heat a few minutes. Mix in tomatoes, tomato paste, bouillon, salt, pepper, and bay leaf. Cook over low heat 1 1/2 hours. During the last 1/2 hour of cooking fresh basil leaves or Italian seasonings may be added.
Makes about 5 1/2 cups.

*Double canned tomatoes. May use Italian sausage.