Recipe:

1. Dice 1/2 of a medium sized onion (preferably Vidalia) and 1 large (or 2 small) clove of garlic. 
2. Heat skillet (medium heat) and brown 1 pound of ground beef. Drain grease by taking the meat out of the skillet and onto a plate with a paper towel to absorb excess grease). 
3. Drain any grease left in the skillet. Add a dab of olive oil (1 tsp?) and brown the onion and garlic over low to medium heat. Add meat back to the skillet and mix with garlic and onion.
4. Add 1 8oz can of tomato sauce, 1 6oz can of tomato paste, and a cup of red wine or water. Mix together so the sauce has a uniform consistency. Add 1/2 tsp of oregano, thyme, basil (leaves better than ground) and black pepper. Add 1 tb of sugar and 1 tsp of salt. Mix together and let simmer covered on low heat for at least 20 minutes - longer is even better.
5. Boil pasta - any kind is fine, but rigatoni (or any tubular pasta) is preferable. Serve over or mix with pasta

Good with salad course or peas (can also be mixed in with the pasta!)