RECIPE:
4 portions:
1 strip of bacon 1 bayleaf
1 cup chopped onion 1/2 tsp aleppo pepper
1 cup chopped carrots 1 tsp salt
1 cup chopped celery 1/2 tsp black pepper
1 teaspoon dried oregano 1 cup good quality red wine
28 oz can whole tomatoes, crushed
Cut the bacon into short strips and add to a pan over medium heat. Cook for 1 minute to render out some fat.
Add the onions, carrots and celery and saute for 2 minutes.
Add the oregano, bayleaf, aleppo pepper, salt and black pepper.
Add the wine and reduce by 1/2.
Add the tomatoes and simmer slowly for 40 minutes.