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1
Bring a large pot of well-salted water to a boil over high heat.
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2
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
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3
Add the onion and 1/2 tsp salt.
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4
Cook, stirring frequently, until softened and just starting to brown (about 4 minutes).
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5
Add the meat, 1/2 tsp pepper and another 1/2 tsp salt and cook, stirring to break up the meat, until lightly browned and cooked through (about 4-5 minutes).
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6
Move the mixture to the side of the pan and carefully tilt the pan to pool any fat on the empty side.
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7
If necessary, spoon off all but about 2 tbsp.
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8
Add the egg noodles to the boiling water and cook until al dente (based on package directions).
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9
While the noodles are boiling, add the ketchup to the skillet and mash it on the bottom of the pan to brown it slightly (about 1 minute), before stirring it into the meat.
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10
Add the wine and cook, stirring and scraping the bottom of the skillet to loosen any browned bits, until most of the liquid has evaporated (about 2 minutes).
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11
Add the tomato juice and continue to cook, stirring occasionally, until the sauce thickens and clings to the meat (about 2 minutes).
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12
Season to taste with salt and pepper.
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13
Add the oregano and red pepper flakes, cook for 1 minute longer then remove from the heat.
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14
When the noodles are ready, reserve 3/4 cup of the water and then drain the pasta.
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15
Add the drained pasta to the sauce and stir to blend.
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16
If it looks a little dry, add a little of the pasta cooking water and serve topped with grated cheese.
