Instructions: In a large stockpot, heat olive oil with bacon and cook until bacon is brown and crispy. Add onion and garlic and saute until you can smell the aroma. Add red wine and boil over high heat until reduced by half, 3 to 4 minutes. Add tomatoes and stock and cook over medium heat until liquid has reduced by about one fourth, 10 to 15 minutes.

Add tomato paste, cayenne sauce, and thyme. Puree with a hand blender or in a food processor, then place back in pan and reheat if needed. Season with salt and pepper. Serve hot.

Serves six.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.