- 3 lb. lean ground beef
- 2 3 lb. jars Prego Traditional Sauce
- 2 cans diced tomatoes
- 1 can tomato sauce
- 3-4 bay leaves
- Black pepper
- Approx. 1 C. red wine, to taste
- Onion, bell peppers, mushrooms (if desired)
Place ground beef in large pot or pan (I cook it directly in the pot that I'm going to use for the sauce). Lightly season with salt, pepper, and garlic. Add onions, if desired. Brown beef until no pink remains. Drain and return to pot. Pour Prego sauce, diced tomatoes, and tomato sauce over meat. Cook over medium heat. Stir until well mixed. Add red wine and seasonings to taste; don't over-season - it blocks out the robust tomato flavor. Add bell peppers and/or mushrooms, if desired. Continue cooking over medium heat until thoroughly hot, stirring frequently.
Reduce heat to medium/low and let sauce simmer for 1-3 hours (the longer it cooks, the lower the heat should be, but not so low that it does nothing but keep warm). Stir as necessary. Cook pasta according to package directions (I usually remove the sauce from heat at about the same time, to allow the sauce to cool fractionally before serving).
Fill plate/bowl with pasta and sauce.