Ingredients

1/4 lb +/- pancetta diced(chill before cutting up)

3 28 oz cans tomatoes (break up whole tomatoes and drain - reserve 2 cups liquid)

1/3 cup red wine

corn oil

1-2 T butter

2 small or 1 lg onion chopped

pinch hot pepper flakes

salt

sugar(if necessary)

chicken stock (if necessary)

1-2 T tomato paste

1-2 garlic cloves

Preparation

  1. Heat corn oil in sauce pan
  2. Dice pancetta and cook slowly in oil
  3. When fat begins to render, add onions
  4. Cook slowly until all fat is redered and onions are translucent.
  5. Add tomato paste and cook down.
  6. Add drained tomatoes and cook 20-40 min.
  7. Make space in tomatoes so bottom of pan is exposed.
  8. Add red wine and allow to almost evaporate.
  9. Stir in red wine
  10. Add some chicken stock.
  11. Correct seasoning.