Enjoy with:

Sonoma County Cabernet Sauvignon 

Directions:

Saute meat in sauce pan. Add onions, garlic, bell pepper, spices and chili flake. Season with salt and pepper at this point. Add tomatoes, and wine. Bring to a boil and simmer for 2-3 hours. Add stock and season again with salt and pepper. Add herbs and turn off heat.

Serve over favorite pasta or polenta with shredded aged dry jack or asiago.

4 cups tomato sauce
2 cups tomato paste
2 cups Kenwood Cabernet
4 cups veal stock
2 Tbls kosher salt
1 Tbls ground black pepper
3 Tbls fresh rosemary
2 Tbls fresh oregano