Heat a large heavy bottom pan, or enameled cast iron pot, over medium high heat. Add 1 T of olive oil and ground beef, cook until brown. Remove the beef from the pan and set aside. Drain excess oil from pan and add more olive oil.

Add onions and cook until translucent. Add minced garlic and crushed red pepper, to taste. Cook for about 1 minute and then add the beef back to the pan. There should be brown bits in the bottom of your pan, this is good – this is where the flavor is!

Deglaze the pan with ½ cup of red wine, cook until reduced and the meat has soaked up the wine flavor- about 2 minutes. This is a good time to use a wooden spoon to scrape up those yummy brown bits in your pan.

Add the jar of marinara sauce, can of crushed tomatoes, brown sugar, 3-4 dashes of Worcestershire sauce, salt, pepper, garlic salt, garlic powder, Italian seasoning and onion powder. *Remember, taste as you go along and add more seasoning as needed.

Reduce the heat to simmer and let the sauce cook for at least an hour before serving. If you have the time, I recommend cooking the sauce for longer – I usually let it simmer for at least 2 hours. The longer it cooks, the thicker it becomes and the more time it has for all the flavors to develop.

Serve hot over cooked noodles of your choice. Top with fresh grated parmesan cheese and chopped basil.

Enjoy!