This is a quick and easy week night meal, yet has a flair of sophistication and depth of flavor from the wine and cream in the sauce. I like to serve this over pasta or spaghetti squash with parmesan for sprinkling.

To make this #dinnerdoneby9am I fully prepare the sauce in the morning, refrigerate all day and re-heat just prior to serving.

-2 Tbsp. olive oil
-1 onion, diced
-1 lb. lean ground beef (or ground turkey)
-4 cloves garlic, minced
-1 Tbsp. dried Italian seasoning
-1 Tbsp. sugar
-¼ tsp. red pepper flakes
-1 cup dry red wine
-1 (28 oz.) can crushed tomatoes
-1 (6 oz) can tomato paste
-2 tsp salt
-1/2 tsp. ground black pepper
-¼ c heavy cream

Heat the olive oil in a large pan over medium-high heat.  Add the onion and the beef to the pan.  Cook until no longer pink and starting to brown, 5-7 minutes.  Stir in the garlic,  saute an additional minute. Add the Italian seasoning, sugar, red pepper flakes, wine tomatoes, tomato paste, salt and pepper to the pan; simmer, stirring intermittently for 20 minutes. Serve over pasta or spaghetti squash, with parmesan for topping.