Heat olive oil over medium heat.
Toss in bell peppers, onion, mushrooms, and hot pepper.
Add salt and saute until crisp tender.
Then add garlic. Cook for only about 2 or 3 more minutes, as garlic burns easily.
Add ground beef, brown.
Add sauce, tomatoes, paste, and spaghetti sauce.
Blend and cook for five to ten minutes.
Add herbs. Stir.
Add salt and pepper to taste.
Sprinkle in sugar. Stir.
Then add wine.
Cook over medium low to medium heat for one to two hours, stirring occasionally. This will bubble up and pop out of the pan. So keep an eye on it and adjust the heat if necessary.
When sauce is almost ready prepare pasta according to box directions.
* Dried herbs are stronger than fresh so use less. They also have a different taste, although not as noticeable in this type of recipe.
The wine added at the end produces a wonderful background flavor to the dish.
This sauce can be kept up to six days in the refrigerator or frozen for three to four months if sealed tightly.