About this recipe:A savoury, full flavoured Italian inspired sauce. Great on its own with tortiglioni or rigatoni pastas and masses of Parmesano Reggiano (Parmesan cheese) or as a base for a great meatball dish.
2 tablespoons extra virgin olive oil
80g pancetta (or unsmoked streaky bacon), chopped
3 tablespoons finely chopped onion
1 clove garlic, finely chopped
2 tablespoons finely chopped carrot
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped celery
250ml white wine
2 tablespoons tomato puree
2 (400g) tins Italian plum tomatoes, chopped
salt, to taste
For the dried spice mix
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/4 teaspoons ground coriander
few twists of the pepper mill
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Heat oil in large pan, add the pancetta and fry gently, stirring occasionally, for some 3 minutes or so or until golden but not crisp.
Add onions, garlic and cook gently, stirring occasionally, for 1 minute or so.
Add carrot, red pepper and celery and continue cooking, again stirring occasionally, for further 3 minutes or so until softened a bit.
Add the dried spice mix and stirring continuously, combine well with the vegetable mixture for some 30 seconds or so.
Add wine, turn up heat and reduce by half.
Add purée, stirring in quickly to avoid possible burning.
Add tomatoes, stirring well to break down further and bring to the boil.
Reduce heat and simmer, stirring occasionally, for up to 1 to 1 1/2 hours until sauce thickens to required consistency and intense flavour desired.
Once ready, check for seasoning and serve with pasta and masses of Parmesan cheese.