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Vermicelli Sauce

1 large onion
4 cloves of garlic
1 lb of lean ground beef
1 28 oz can of crushed tomatoes
1 14 oz can of tomatoe paste and 3 cans of water
1 Tblsp of salt
Pepper to taste
2 Tblsp of brown sugar
1 bayleaf (optional)
1/2 cup red wine (optional)

Saute onion and 1 clove of crushed garlic in olive
oil until transluscent. Add ground beef and cook
until brown. Drain fat. Add the tomatoes and the
paste and the water. Cut remaining garlic cloves
in half lengthwise and add to sauce. Add remaining
ingredients. Tablespoons should be heaping. Simmer
for at least 2 hours to allow sauce to thicken. Cook
vermicelli and add sauce to drained pasta. Allow to
sit for a few minutes. Serve with extra sauce.