Step 1

In a large sauce pot or dutch oven brown the ground meat on a medium heat with olive oil, fresh garlic, and all of the seasonings. This will only take about 5-10 minutes. Only drain the fat if it's very excessive. I usually leave the fat created from the meat in the pot for flavor.

Step 2

Once the meat is no longer pink raise the heat to about medium high & deglaze the pan with the red wine. Allow the alcohol to burn out for about 5 minutes.

Step 3

Hand crush the can of whole peeled tomatoes and add to the pot of sauce. Bring the pot up to a boil then lower to a simmer. Cook at a simmer for about 10 minutes.

Step 4

Then, add both cans of crushed tomatoes, the tomato paste, fill the tomato paste with water 3 times and add into the pot, 2 bay leaves, 1 tsp. of sugar, and the hunk of fresh Pecorino Romano. Bring the pot to a boil again.

Step 5

Once the pot comes to a boil, lower to a simmer and after 30 minutes taste for seasoning. Add more of the above listed seasoning as needed.

Step 6

Simmer on low for at least 2-3 hours with the lid covered halfway. Then, add water as needed throughout the cooking process.

Step 7

At the end of the cooking time, add the fresh basil. Simmer for another 5 minutes with the basil in the pot.

Step 8

You can serve immediately or freeze! If you are making the lasagna let the tomato sauce cool for about 15 minutes before layering.

Step 9

ENJOY!