Mrs. Q's Spaghetti Sauce

1 Yellow onion, chopped
1-11/2# ground beef, browned and drained
28 oz. diced tomatoes
12 oz. tomato paste
6 oz. water
6 oz. red wine
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano
1 bay leaf
add garlic to taste

Saute onion in olive oil until tender, translucent.  Brown and drain meat (FAT CAN!).  Add onions, tomatoes, tomato paste and stir.  Add liquids and stir.  Add dry ingredients and stir.  Simmer on very low heat for two hours, though tastes best when flavors have had time to wed in fridge or freezer.  Can be doubled or tripled.  Serve with spaghetti noodles, garlic toast, and green salad.

Plum Tomatoes and Artichokes with Penne

12 ounces oil-marinated artichoke hearts
1 cup chopped onions
1 tablespoon finely minced garlic
2 28-ounce cans plum tomatoes, crushed
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon red-pepper flakes
Salt and freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Cooked penne pasta (from 12-ounce box)


Drain the artichokes, reserving the oil, and halve them lengthwise. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.