I love starting my Italian cooking with pancetta and onions! This is a great way to make a traditional Italian Sauce.
Amatriciana goes great with seafood, chicken cutlets or even pasta! It does have a different taste than your Italian Maranara but once you give it a try…
You will love it.. Sometimes I add capers right before serving! Cooking Italian is certainly my favorite! Enjoy…
Note: You can also use a blender but you may need to process in batches!
- 2 Tablespoons olive oil
- 1/4 Pound pancetta or bacon, chopped
- 1 medium yellow chopped onion (1/2 cup)
- 1 garlic clove, chopped
- 1/4 Cup red wine
- 1 Teaspoon sea salt
- 1/2 Teaspoon freshly ground pepper
- 1 (28 ounce) can crushed tomatoes (San Marzano)
- 1 (14 ounce) can diced tomatoes
- 3 Tablespoons tomato paste
- 2 Teaspoons dried oregano
1. In a large cast iron pot at medium-high heat add olive oil. Sauté pancetta for about 5 minutes then add in onion and garlic. Let sauté for another 3 minutes. Add in wine and let deglaze the pan. Then add sea salt, pepper, crushed tomatoes and diced tomatoes. Bring to a boil. Add in tomato paste and stir to dissolve.
2. Lower heat, cover and let simmer for 20 minutes. Remove from heat and let cool.
3. Using your emulsifier; place into the sauce and puree the pancetta and onions until the sauce is smooth. Once done add in oregano, stir and taste for other seasonings.
4. Simmer until ready to enjoy.