Ingredients

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• 1 (28 oz) Can peeled and diced tomatoes
• 1 (6 oz) Can Tomato paste
• 4 Tsp Dried Oregano
• 1 Tsp Dried Rosemary
• Handful chopped fresh Basil
• 1 Tsp White Sugar
• 1 Tsp Black Pepper
• 1 Tsp Sea Salt
• 1/2 Cup White wine
• 2 Tsp Extra Virgin Olive Oil
• 1/2 Small Onion, Chopped
• 2 Cloves Crushed garlic
• 1 Cup Mushrooms (vary the flavor by trying different mushrooms)
• 2 Leaves Kale, vein removed and shredded
• 1 Lb Beef Chuck
• 2 strips thick apple smoked bacon
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Instructions

1. In a dutch oven or large pot stir in diced tomatoes, tomato paste, basil, oregano, salt, pepper and sugar. Bring to a boil, reduce heat and simmer for 20 minutes.
2. Grind the beef with bacon.
3. In a medium frying pan sauté ground beef until almost cooked. Set aside and drain.
4. In a large saucepan heat oil over medium heat. Sauté garlic for 30 seconds; add onion and mushrooms. When onions are clear stir in Kale and 2 minutes. 
5. Add ground beef, or Italian sausage, and vegetable sauté to pot. Add white wine. Stir and simmer for an additional 10 minutes.