INGREDIENTS
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1/4 cup olive oil
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1 large spanish onion (finely diced)
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6 garlic cloves (sliced)
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1 tablespoon kosher salt (or more to taste)
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2 28- oz cans San Marzano tomatoes (with their juice)
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1 cup dry white wine
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2 pounds meaty beef bones
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1 bay leaf
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1 tablespoon fresh oregano leaves
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1/4 teaspoon freshly ground black pepper
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1 tablespoon crushed red pepper flakes (optional)