Grind the oregano and the thyme, chop the onions, cut the meat into cubes, blend the canned tomatoes.
Put olive oil in a pan over medium heat. Add the oregano and thyme. After a minute or so, add the onions.
After five minutes or so put the pan on high heat and add the meat. When the meat is brown, add the wine. When it’s cooking, add the tomatoes, pepper and salt. Put the bulb of garlic, the cloves and the laurel leaves into a tea egg, and put it into the sauce.
Put the lid on the pan and let it simmer. After 1 hour and 45 minutes take out the tea egg. Let it simmer for 2 hours more. At least. Or until you’re too hungry.
Cook the pasta. Instead of pasta you could serve it with rice or mashed potatoes.