Fresh Tomato & Meat Sauce For Pasta

Step 1: Cut the tomatoes in half and remove the stems.

Step 2: Place the tomatoes on a baking sheet, skin side up, and place on the top rack in the oven; broil until skin loosens, about 10 to 12 minutes.

Step 3: Cool the tomatoes, remove and discard the skins.

Step 4: Place the tomatoes and the pan juices in a large pot and mash them.

Step 5: Add the wine, garlic, bay leaves, oregano, basil, bell pepper, salt, hot pepper flakes, and ground pepper, and bring to a boil. Reduce heat to medium, and simmer.

Step 6: Meanwhile, drizzle the oil in a large skillet and add the remaining ingredients to the skillet; cook until the meat is no longer pink and add to the simmering pot of tomatoes.

Step 7: Simmer uncovered until sauce thickens, about 2 hours; reduce heat to medium-low, cover, and simmer for an additional 2 hours. If the sauce seems too "liquidy", simmer it longer. If the sauce is becoming too thick, add a bit of water. This will depend on the type of tomatoes you are using. The longer you can simmer this, the more flavorful the sauce will be.

Step 8: Enjoy!