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. Per serving: 558 Calories (kcal); 17g Total Fat; (33% calories from fat); 11g Protein; 64g Carbohydrate; 0mg Cholesterol; 290mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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