Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced pancetta
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large garlic cloves, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes
Directions
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
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By TonyWendice
Galesburg, IL
on April 26, 2013
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This was the first recipe of Anne's I've tried. Amazing! Very good directions, easy to follow even for a novice like me. A few things. I can't get pancetta where I live (a rural part of the USA so I substituted thick cut bacon which I diced very small. I thought it was wonderful with no aftertaste. I also salted to taste as I was making it (which is what she suggests. Was perfectly to taste. Also, the sauce is only chunky if you don't chop the onions in small pieces. I diced them so they disappear into the sauce as you cook. And definitely do the tomatoes before you start making the dish! The food mill takes a while. I have a small one (not like that big one Anne uses but it's worth the time and effort. After using the food mill, take what is left and squeeze out as much of the juice as you can through a sieve. Don't want to miss the good stuff! I also agree that you can have to lower the heat or the onions will brown ...
By catinparadise
on April 13, 2013
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Great easy recipe. Made 1/2 batch last week and am making again tonight. Only change I made was to use crushed tomatoes as specified brand of tomatoes were not available in my store (I live abroad.
By jeeasoniii_4935806
Fort Worth, TX
on March 24, 2013
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Honestly - simple but divine. Have used this recipe for a few years now. At first, I thought where is the basil, oregano, thyme. This recipe is the best base tomato sauce I have ever discovered. Don't skimp and buy regular tomatos. better to buy 1/2 the San Marzano's and split the recipe in 1/2, especially since it does make double the sauce you need for lasagne, spaghetti, etc. This time I made it with Giada's short rib lasagne rolls. Could not believe that the fabulous Giada suggested using jarred sauce instead of this deliciousness. Together an heirloom recipe.
Read all 41 reviews