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Sear a reasonably large cut of ribeye with olive oil. Add several peeled, seeded roma tomatoes and a can of tomato paste, a bay leaf, fresh basil, several cloves of garlic and about 2 cups of water. When it comes to a boil, add olive oil, coarse sea salt, fresh black pepper and red wine. Cook it down for several hours, constantly adding water so it doesn't get too thick. After 3 hours remove the bay leaf, and keep cooking. Once you hit the 6 hour mark add water to whatever consistency you like...
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