Amatriciana (Tomato Sauce)

Name: Amatriciana (Tomato Sauce)
Total time: 7200 s
Yield: 6ish
Cuisine: American
Ingredients: 2 (16 oz) cans whole tomatoes; 1/4 lbs thick cut bacon or pancetta chopped; 1 large onion chopped; 5 cloves garlic minced; 2 tbsp tomato paste; 1 cup white wine; 2 tbsp olive oil; 1/2 cup water; 1 tbsp red pepper flakes; Salt

Michael Clarke @cook_11976011

This recipe is a bit of a labour of love but well worth it in the end. It gets better after a day in the fridge and freezes well. You can sub almost any kind of fatty pork but I find thick cut bacon to yield the best results. If you're a purest use pork jowl.

Michael Clarke @cook_11976011

Saved

Ingredients

1 to 1.1/2 hrs

6ish

2 (16 oz)cans whole tomatoes
1/4 lbsthick cut bacon or pancetta chopped
1large onion chopped
5 clovesgarlic minced
2 tbsptomato paste
1 cupwhite wine
2 tbspolive oil
1/2 cupwater
1 tbspred pepper flakes
Salt

Saved

Steps

1 to 1.1/2 hrs

1

Add tomatoes to blender and puree. Put aside for later use.
2

In a large Dutch oven cook onion and garlic in olive oil until onions are translucent.
3

Add bacon and water. Cook until water is evaporated and fat has rendered.
4

Add tomato paste and red pepper flakes and a few teaspoons of salt. Cook for 5 minutes.
5

Add wine and cook until reduced by half.
6

Add tomato puree and bring to a low boil. Reduce heat, cover partially and simmer for at least 45 minutes.
7

Serve with pasta noodle of your choice. Corkscrew or penne work best.