Big Al's killer pasta sauce

A lot of people have asked me for the recipe for my killer pasta sauce and since I have this blog, others can now try it for themselves. I guarantee that it will be the best pasta sauce you'll ever have!

Ingredients:
1 lb Ground chuck (85/15) Substitute: Ground turkey or Italian sausage
1/2 cup Very good quality olive oil (Costco brand is great)
1 Large Vidalia Onion- Diced. Substitute: Walla-Walla or other sweet onion
2 Large cans of Whole/Diced/Crushed Tomatoes. You can cheat and replace one large can of tomatoes with one large can of prepared pasta sauce
5-10 Cloves Minced Fresh Garlic
2 Bay Leaves
1/2 Cup (Yes I said 1/2 cup)  Italian Spice mix. McCormick's brand is fine. Contains Marjoram, Oregano, Basil, Thyme, Rosemary, Sage Blend
1/2 Cup red wine (Zinfandel, Merlot Cabernet or Syrah)
2 Tablespoons good quality Balsamic Vinegar
1 Tablespoon crushed hot red pepper flakes
1 Tablespoon Fresh Cracked Black Pepper
2-3 Tablespoons Sea Salt. Substitute: Kosher salt. Don't use iodized table salt (YUK!)
1/4 Cup grated Parmesan Cheese
1 tablespoon sugar
1 package good quality pasta

Accompanyment:
1 French Baguette and Sweet Cream Butter (Unsalted)
Side salad
A glass of red wine
Some good company

Cooking Directions:
Add 2 tablespoons of the olive oil, diced onions and bay leaves to a deep stock pot and saute over med-high heat. Allow the onions to sweat and begin to caramelize. The caramelization will add some sweetness, but be careful not to burn! Near the end of caramelization add the minced garlic and saute with the onions.

Add 2 Cans of tomatoes and the Italian spice mix, red wine, balsamic, red pepper flakes, sugar and additional 1/4 cup of olive oil. Once sauce begins to bubble, reduce heat to simmer.

In a separate frypan brown the ground beef and drain excess fat and add to tomato mixture. Add salt and cracked pepper to taste.

Simmer the sauce for an hour with the lid on. Then remove lid and simmer until the sauce thickens. This could take an additional 1-2 hours depending on how watery the tomatoes were to begin with.

Boil pot of salted water, add pasta of your choice, cook, drain, rinse with warm water and plate. Add a sprinkle of olive oil and top with sauce and generous amount of freshly grated Parmesan cheese. Add additional dash of cracked pepper and red pepper flakes if desired.

Serve with a side salad, baguette with sweet cream butter and a glass of the same wine that you added to the sauce.

Enjoy!