"Momma's" Meat Sauce
 
 
1 pound very lean beef (cut in 1" cubes)
1 medium onion (chopped fine)
4 medium cans (15 oz.) tomato sauce
4 medium cans (15 oz.) tomato puree  
3 bay leaves (whole)  
2 tablespoons olive oil
1 clove of garlic (peeled and crushed)
1 cup dry red table wine  
2 small cans tomato paste  
2 teaspoons of dried oregano  
2 teaspoons of dried basil  
Salt and pepper to taste
 
Trim the beef to remove as much fat as possible.  Heat the olive oil in a large saucepan or Dutch oven (minimum 5 quart size).  Sauté the meat, garlic and onion until the meat is browned and the onion is translucent.  Add the remaining ingredients, mix well, and simmer, uncovered for 4 hours.  Stir occasionally and add water, as needed, to maintain consistency.  Serve over your favorite pasta.
 
VARIATIONS: (1) Use less beef to start the sauce, and 1 1/2 hours before the sauce is ready to serve, add meatballs and continue to simmer until the meatballs are done. (2) Try starting the sauce with veal or lamb for a different flavor. (3) If you want a spicy sauce, start with 1 pound of hot Italian sausage.  Brown the sausage, and drain off most of the fat, before you sauté the onions and garlic.  Remove the sausage from the pan, before adding the rest of the ingredients, and return it to the pot to finish cooking as you would normally add meatballs.