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Tomato/Pancetta Sauce

List of Ingredients




Olive oil
8 slices thick (bacon thickness) pancetta, chopped
1/2 to 3/4 teaspoon dried red pepper flakes (depending upon spiciness desired)
1/4 cup fresh Italian parsley, chopped
2-3 cloves chopped garlic
2 (28-ounce) cans whole Italian plum tomatoes
salt


Recipe



Heat olive oil in saucepan over medium heat until hot but not smoking. Add the chopped pancetta, red pepper flakes and parsley. Cook until the pancetta is cooked through and is slightly brown. Add the garlic; cook for another 2 minutes.

Process the tomatoes with their juice in the food processor. Pulse the tomatoes briefly until they are coarsely chopped. You do not want them to puree. Add to the cooked ingredients in the saucepan. Add salt to taste. Continue cooking on a low simmer for about 1 hour until the sauce has reduced and is somewhat thicker. You can keep cooking this for up to 3 hours. The longer you cook it, the thicker and richer it becomes. Water can be added to achieve consistency desired.