1 can chopped tomatoes, with liquid

1 can tomato paste

1 tsp. oregano

1 tsp. dried, minced garlic

2/3 c red wine

Combine over medium heat and bring to just below boiling.

Reduce heat to simmer and cover. Cook one hour, stirring frequently.

1 1/2 pounds ground chuck

1 small chopped onion

Fry, drain well and set aside to keep warm.

7 oz. spaghetti (boiled, drained and tossed with a bit of EVOO)

2 T melted butter

1/3 c Parmesan cheese

2 beaten eggs

small container cottage cheese

4 c shredded mozzarella cheese (divided)

1 package pepperoni slices

Sprinkles of oregano, garlic salt, freshly ground pepper (or garlic pepper)

1 T olive oil

Assembly:

Stir together butter, Parmesan cheese and eggs.

Fold in spaghetti and turn into a greased 13 X 9 in baking dish. Spoon cottage cheese over spaghetti. Top with cooked ground chuck/onions.

Spoon spaghetti sauce over the meat and top with 2 cups mozzarella. Arrange pepperoni over the the cheese and sprinkle with spices.

Drizzle with oil and top it all off with the remaining 2 cups of cheese.

Bake uncovered at 350 for 45 minutes, or until bubbly and cheese is melted and toasty brown.

Let rest 10 minutes before cutting into serving squares.