*Note: For the tomato sauce, you can use canned sauce or jarred. You need enough sauce to ‘drown’ the meat in. The onion is optional, but I use it.

Directions:

1. Heat a saucepan or a small pot with olive oil, minced garlic and chopped onion and sauté til the onion is translucent.

2. Add the hamburger meat and sage and brown the meat and cook thoroughly. At this time, add the wine and let simmer for a few minutes until wine reduces. Don’t worry about the color—it’ll look a little weird, but the taste is amazing.

3. Add salt and pepper to taste, then pour in about 1 ½ cups of the sauce—adding more by ¼ cups until you get the sauce ‘consistency’ that YOU want. Cook on low heat for about 8 to 10 minutes.

4. Turn off heat and let cool for a few minutes. You do not want to add immediately to pasta or gnocchi because the heat will cook the pasta/gnocchi even more and make it mushy.