About 2 hours to prepare and cook.

 4 Tbs Star Extra-Virgin olive oil

 1 pound lean ground beef, cooked and drained

 1 half box of Barilla regular spaghetti noodles

 1 half can of Lindsay black olives, sliced

 1 small can tomato paste

 1 cup of mushrooms, sliced

 1 large green bell pepper, chopped

 2 slices white onion, chopped

 1/2 cup Liberty School Cabernet (or other red wine)

 5 cloves chopped garlic

 1 tsp ground oregano

 1 tsp basil leaves

 Parmesan Cheese               (optional)

Rinse off, peel, and chop up 6 large garden tomatoes (approx. 24 ounces). Place in a large pot and bring to a boil. Simmer for at 30 minutes. Add tomato paste, and some water if too thick.

Fill a large pot about a quarter full with water and set to a boil. Add 1 Tbs of olive oil. Break the spaghetti noodles in half and place in the pot. Cook for 10 minutes stirring occasionally.

While the noodles are cooking, in a non-stick skillet add the remaining oil. Partially saute the mushrooms then add the bell pepper and onions. When the onions are tender add the cooked ground beef, olives, sauce, wine, oregano, basil, and garlic. Mix well. Cover and simmer, stirring occasionally, for at least 10 minutes.

Serve over the noodles. Add Parmesan cheese to taste.