Genovese Bolognese


2- 28 ounce cans San Marzano Italian plum tomatoes
1/4 cup olive oil
1 large yellow onion
6 cloves garlic, diced
1 pound ground beef
1 pound ground pork
4 bay leafs
1-1/2 tsp dried Sicilian oregano
3/4 cup dry white wine
1/3 cup tomato paste
3-4 cups hot water

Run the tomatoes through food processor, and set aside.

In stock pot heat oil. Add onions and cook till golden stirring occasionally over medium heat. Make a spot in center of onions and add garlic, cook till lightly brown. Add meat and cook until meat is browned.
Add bay leafs, oregano and wine. Bring to a boil and cook till wine is almost gone.
Add tomatoes and tomato paste. Season with salt. Bring to a boil and then turn down heat to keep you sauce at a simmer.
Cook 2-3 hours. Add hot water 1/2 cup at a time to maintain sauce liquid level as it cooks.


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