Homemade Chunky Pasta Meat Sauce

This is not one for canning. However, you CAN freeze it, and it freezes very well. 

• 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, breaking it down as much as possible (I drain it, then use a processor to make it very fine).
2. Add the onion and bell pepper, and saute with the olive oil until tender
3. Add the tomatoes and sauce and seasoning, and sugar
4. Stir and simmer for 25-30 minutes (longer if you really want to break down the meat)

Can be frozen up to 4 months