2 small cans tomato paste (substitute 4 Roma tomatoes pureed and drained – no water)
2 tbs of sugar
salt and black pepper
(optional) 1 red bell pepper, diced
In a large crock pot (or stock pot on the stove), combine 1 can of diced tomatoes, 1 can of tomato sauce, and 2 cans of tomato paste (or pureed tomatoes), 2 cloves of garlic, bay leaves, 1 tsp of salt and 1 tbs of black pepper and 1 tbs oregano.
Turn heat on high for crock pot (or med-high for stock pot on stove), cover. Stir occasionally and taste – should be very tomato-y and not too bitter
In cast iron skillet, heat oil. When oil is hot, add 2 cloves of garlic and onions. After a minute, add ground beef and break it up with a wooden spoon. When beef is cooked, add tomato sauce, 1 tbs of oregano, 1 can of tomato sauce, and 1/4 cup of red wine. (optional: add red bell pepper) Should be smelling really good by now.
Simmer beef mixture in skillet for about 3-5 minutes over med heat, stirring frequently.
Dump entire skillet into crock pot (or stock pot), let simmer for 1 hour, stirring frequently
After an hour, add sugar and 1/4 cup of wine. Add oregano and salt to taste (seriously, don’t be scared of the oregano). Reduct heat and keep stirring and tasting for another hour. Stir occasionally to keep from scorching. If you want, you can let this sit overnight in the fridge, then just heat it up on the stove or crock pot.
Serve over fresh pasta with grated parmesan and garlic bread, with an italian red or a Cabernet Sauvignon.
