Sugo di Calamari

1/8	Lb.	Salt pork - chopped finely
1	Sm.	Onion - chopped finely
1/4	Tbl.	Garlic - minced
1	Lg.	Bay leaf - broken in to 2-3 pieces
1	Tsp.	Pepper - black or red or a combination to taste
1/4	Tsp.	Oregano leaves - dry
1-2	Tbl.	Extra Virgin olive oil
1	Med.	Lemon - juice thereof
1/2	Cup	Wine - white or red
1	Lb	Squid - cleaned & cut into thirds horizontally
1/2	14 Oz. can	Tomatoes - plum and chopped
1	Tbl.	Tomato paste
Q.B.		Salt

Brown the salt pork, onion, in the olive oil. When these are wilted, add the garlic and continue to cook until all are slightly browned. When the onions and garlic are browned add 1/2 a glass of water to the pan. and cook for a few minutes over medium heat. Add the bay leaf pieces, oregano, salt, pepper, lemon juice and wine.

Add the tomatoes and the tomato paste paste, and cook for 10 minutes or so. After this time, add the squid, cover partially and cook until it is tender, about 1 hour. From time to time add a little water if the sauce becomes too thick.