2 (4 pound) cans tomato, including liquid
3 cloves garlic, chopped
1 onion, chopped
2 teaspoons salt
1 tablespoon vegetable oil
2 cups water
1 clove garlic, crushed
1 lemon, grated
1 (6 ounce) can crushed tomatoes - undrained, 1 (8 ounce) package basil leaves, 2 1/2 cups dried Mirena, 1 (1 cup) can tomato paste, and 2 teaspoons dried oregano.
Preheat oven to 400 degrees F (200 degrees C).
In a 1 quart casserole dish, combine tomato, garlic, onion, salt, oil, water, one-half of the white and vinegar. Simmer 30 minutes, or until onions are tender. Stir in 15 bay leaves and 1 1/2 cup of dried Mirena and cut the basil leaves.
Heat olive oil in large skillet over medium heat. Sautee meat until brown; remove from heat. Stir in tomato, crushed garlic, lemon and 1/2 cup drained tomatoes.
Drain wood and stir in tomato paste, oregano, and 2 teaspoons dried basil. Adjust seasonings.
Scoop 60 minutes of steward's stock into tall glass, and pour into large bowl. Stir in wine, salt, tomato sauce, olive oil and 2 teaspoons dried basil and 2 teaspoons dried oregano; cover, and simmer for 4 hrs. Add wine until mixture is thick enough to coat the back of a spoon.
These are pretty good, but the texture was lacking. I'll make this time and time again.