Traditional Italian-American Pasta Sauce

• 2+ lbs of stew beef (1/2" cubes)
• 1/4 lb bacon (finely chopped)
• 2 onions (finely chopped)
• 4 Tbs olive oil
• 6-8 cloves of garlic (mashed and diced)
• 1 tsp oregano
• 1 bay leaf
• 1 small can of tomato paste
• 2 large cans of San Marzano tomatoes (28oz)
• salt
• red pepper flakes
• Alternate ingredients:

1. - Brown the meat in oil in multiple batches then take it out. (It will need to actually cook in the sauce once you put it back in later)
2. - Put the garlic in the oil. Make sure the oil is not too hot or it will ruin the garlic
3. - Then cook the chopped onion until translucent
4. - add bacon and or bacon fat fat if you have any
5. - add one small can of beef broth and/or chicken broth.
6. - Add tomato paste (one small can)
7. - Then add the two large cans of peeled whole tomatoes. Crush with your fingers as you put them in.
8. - Add additional spices basil, bay leaf, salt, pepper
9. - Consider adding a small amount of carrots (or a little sugar instead of carrots).
10. - Put the meat back in.
11. - After awhile, pour in a little bit of wine
12. - Simmer for 2 hours or until the beef is falling apart
13. - Stir frequently avoid burning

bacon, onions, olive oil, garlic, oregano, bay leaf, tomato, tomatoes, salt, red pepper, alternate ingredients

Taken from www.epicurious.com/recipes/member/views/traditional-italian-american-pasta-sauce-50127703 (may not work)