Here is my try at the Italian classic
1 lb ground lean beef
1/2 cup chopped carrots
1 medium sized chopping onions
1 29 oz. can of whole peeled tomatoes in juice
3 small garlic cloves
1/4th cup red wine
Heat oil in a saucepan. Sautee garlic when hot and then put in the onions. Sautee onions till medium, add carrots. Mix both together, till vegetables are soft. Add in italion seasonings and beef. Cook well, not dark brown. It will still have to simmer, and you don't want the beef to fry, as you want the sauce to be tender. Add the wine, simmer for about 5 mins on low heat till liquid evaporates. Add, the whole peeled tomatoes (pull them apart by hand before putting them in the beef). Mix well, add some juice from the tomatoes (add tomato sauce to sub). Simmer on real low for about half an hour. Serve with freshly cooked spaghetti.