This is my version of the Italian great! I use it as a base for a lot of recipes, including lasagne, pasta bake, sloppy joes and mousakka. This is a slow cook recipe, better the next day. I'll include my fast version in another recipe.
In a pan, brown the mince meat. Place into a bowl on the side once done.
In the large pot, saute bacon. Once brown, add the onion and gralic to saute (not too much colour). Once transluscent, add the bay leaves and oregano.
Add wine and allow this to deglaze the pan.
Add the cooked mince (and the juice) to the onion mixture. Heat through the meat and combine well.
Add the passata and combine well. Season (it's really important to taste as this is cooking as the flovour changes throughout the process). If the mixture is a little dry, add the beef stock/water until it just covers the meat.
Bring the mixture to a boil, and add fresh tomatoes. Bring to the boil again, stirring well. Turn down to allow to simmer.
Stir occasionally, but allow to simmer for as long as possible. Add more stock/water as needed, depending on if you'd like a chunky or runny sauce (and what you're doing with it).
When stirring, taste and season as needed.
I usually allow my sauce to simmer for 3hours+.
* I use a variety of minces in my sauce, but beef on its own is fine. * I use bacon, but pancetta or proscuitto is good too. * I sometimes reduce the amount of mince I use, and use italian sausages (skin off) to add more flavour. * Obviously extra virgin olive would be the best, but if you don't have it, vegetable is fine!. Add more in as you need it. * Not fussed as to what wine you use, as long as it is good (not too good!). If you don't want to use wine, use the stock or water. * If using this sauce as a pasta sauce, best left chunky. * If cooking again as part of the pasta bake, lasgana or moussaka (et al), make it a little runnier to assist with the cooking of other ingredients.