Method

In large saucepan, heat 2 tbsp olive oil over medium heat. Add 1 kg lean ground beef and cook, stirring and breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add 1 large Spanish onion and 4 cloves garlic, finely chopped, and cook until softened, 4 to 5 minutes. Add 1/2 cup dry white wine and cook until reduced by half, about 3 minutes. Add one 796 ml can of whole plum tomatoes, crushing them well with your hands above pan, one 398 ml can crushed tomatoes, 2 tsp each maple syrup, dried oregano, Italian herb seasoning and salt, 1/2 tsp each ground pepper and hot pepper flakes, and 2 bay leaves. Bring to boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 2 hours. Discard bay leaves. (Make-ahead: Can be cooled and stored in airtight container and refrigerated for up to 3 days or frozen for up to 4 months.) Makes about 10 cups.