Pancetta Tomato Sauce

By mattfargo

Ingredients

• 6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
• 1/2 cup diced onions
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• One 28-ounce can crushed San Marzano tomatoes
• 5 fresh basil leaves, cut into chiffonade

Preparation

Step 1

Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.

Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more.

Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.