Pretty fresh spaghetti

• 1 cup yellow tail cabranet - merlot
• 10 roma tomatoes
• 1 lb spaghetti cooked per instructions on box
• 1/4 cup evoo
• 1 lb Italian sausage bulk
• 2 lb ground sirloin
• 8 oz slice fresh mushrooms
• 1 large purple red onion coarsely chopped
• 12 oz can of tomato paste
• 15 oz can of tomato sauce
• 1 tsp sweet dried basil
• 1 tsp whole leaf oregano
• 2 tsp salt
• 1/3 cup sugar
• 2 tbsp granulated garlic powder
• 4 tsp minced garlic
• 1 tbsp parsley flakes
• 1 tsp dried sweet basil extra
• 1 tsp whole leaf oregano extra
• 1/4 cup balsamic vinegar

1. Dice the tomatoes cut into quarters the cut each quarter into quarters
2. Add balsamic vinegar to tomatoes
3. Boil the pasta
4. Take half the sausage roll into marble sized balls
5. Take the other half of sausage brown in pan when brown add beef when it browns add onions mushrooms and wine
6. Take the sausage ball put in a pan with nonstick spray pan fry with cover turning occasionally
7. Take the tomatoes and the spices except parsley and extra basil and oregano add to meat and mushrooms
8. Add meatballs sauce and paste to the meat
9. Let simmer for 20 minutes
10. Take pasta parsley extra basil and oregano and evoo mix together well

merlot, roma tomatoes, instructions, evoo, italian sausage bulk, ground sirloin, mushrooms, purple red onion, tomato paste, tomato sauce, basil, oregano, salt, sugar, garlic, garlic, parsley, sweet basil, balsamic vinegar

Taken from cookpad.com/us/recipes/365606-pretty-fresh-spaghetti (may not work)