Homemade Chunky Pasta Meat Sauce

This pasta meat sauce isn't one for canning unless you plan to freeze it and it freezes VERY well. I love it and if you like you can make variations of it.

• 1 lb ground meat of choice
• 2 tbsp evoo
• 1/2 red onion, diced
• 1/2 green bell pepper diced
• 3 tbsp tomato paste
• 1/4 cup dry red wine
• 28 oz canned, diced tomatoes, no salt added
• 16 oz no salt added tomato sauce
• 2 tsp garlic powder
• 2 tsp Italian seasoning
• 2 tbsp Splenda sugar for baking or regular sugar
• salt and pepper to taste

1. In a large pot, cook and drain the meat, making sure to break it down as much as possible (I drain and then use a processor to make it very fine).
2. Add the onion and bell pepper and sautee with the olive oil until tender
3. Add the tomatoes and sauce and seasoning and sugar
4. Stir and simmer for 25-30 minutes

Can be frozen up to 4 months