Put a Dutch Oven on medium high heat. Put a glug of olive oil into the Dutch Oven and sear the meat (in batches if necessary) for a few minutes on each side so it has a brown crust.

Then add in the chopped onion and bay leaves to meat and let it sweat for about 8-10 minutes.

Then add a glug of wine to deglaze the pot and let reduce the wine for 5-10 minutes.

Next add in the chopped tomatoes and juices, still on medium high heat (make sure to keep the cans out).

Take 1 cup of red wine and the 4 tbsp tomato paste in a separate bowl and combine.

Add wine/tomato paste mixture to Dutch oven and stir.

Rinse the sauce out of the can with a bit of water, just enough to get the tomato juice residue out and add to pot.

Let the sauce come to a simmer and then break the basil bunches in half and add to sauce.

Simmer on low heat for about 3 ½ hours or until the sauce cooks down and the meat is tender.

Add about ½ teaspoon of Cobanero Chili Flakes and salt & pepper to taste.

Take off heat and let rest for about 30 minutes.

Take a large pot and cook pasta.

While pasta is draining, add a scoop of the gravy (try to leave the big chunks of meat behind) to the pasta cooking pot, over medium-high heat.

Add drained pasta, and enough additional sauce to coat generously, and cook over medium-high heat for 2-4 minutes.

Serve, adding chunks of meat and additional gravy to taste (and hunger). Drizzle with olive oil and grated parmesan.