In a large skillet, brown the meat with the garlic over medium heat. Stir in
the wine; simmer, stirring often, for 10 minutes.
Mix in dry onion soup mix, mushrooms, basil, salt and pepper, cinnamon, allspice,
parsley, crushed tomatoes, tomato paste and water. Cover pan almost completely,
allowing space for steam to escape, and simmer 1 hour. Add additional water if needed
to prevent sticking.
From the kitchen of Martin James - Copenhagen, Denmark.