Luke's spaghetti sauce from scratch

1 lb ground beef or sausage (if precooked then add last and prep time is reduced by 10 mins)
1/2 onion, diced
small green pepper, diced
4 oz mushroom
3 clove garlic, diced
red wine, 2 oz
olive oil, 3-4 tbsp
can tomato chunks, 12 oz
basil dried ground 1 tsp
oregano dried ground shy 1/2 tsp
thyme dried ground shy 1/2 tsp
sugar 1/2 tsp
salt 1 tsp
pepper, dash

heat pan to medium, pour 1 tbsp olive oil and saute meat until just browned. remove and set aside. Add enough olive oil to coat pan and then add onion, mushrooms and green pepper and saute until onion is translucent and just starting to turn brown, then remove and set aside with meat. Add enough olive oil to coat pan and then add garlic, basil, oregano, parsley and thyme, you may need to turn it down for this step to avoid burning garlic, saute garlic and spices together for 45-60 sec (don't brown garlic), then add cooked meat, onions, mushroom, and green pepper back in. Add wine and the chopped tomato (you may chose to puree these with a wand blender first, this really makes it bright and fresh) and simmer together on low medium heat for another 10 minutes (while boiling pasta or what have you). If you have brown stock on hand, add 2-3 tbsp for the glycosaminoglycans.

If you are using fresh herbs instead of dried, then triple the amounts and add just a minute or two before serving.
Serve over pasta: 1/2 cup cooked spaghetti or noodles adds 20 gm carb and 100 calories. I serve over 1 slice toasted sprouted grain bread, which adds 11 gram carb and 80 calories.

We use grass fed ground beef, which is equivalent to (approx) deer meat or 93% lean ground beef. For regular (industrially raised) ground beef, add 80 calories per serving.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CSHANAHAN20.