- 2 tablespoons olive oil
- 3/4 pound bacon, diced
- 1/3 pound pancetta, diced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 3 tablespoons sugar
- 2 bay leaves
- 1/2 tablespoon crushed red pepper
- Salt and freshly ground black pepper
Heat a large, heavy-bottomed pot to medium high. Add olive oil, then bacon and pancetta; cook until almost crisp. Remove to a paper towel-lined plate and set aside.
Drain fat from pot, leaving about 3 tablespoons. Add onion and garlic and sauté until onions soften. Add tomatoes, bacon, pancetta, sugar, bay leaves and crushed red pepper. Season to taste with salt and pepper. Bring to a boil, then reduce heat and simmer 30-40 minutes. Remove bay leaves before serving.
Traditionally served over bucatini and topped with Pecorino Romano, but equally delicious over any pasta or layered in lasagna. This recipe makes a large batch. Freeze leftover sauce in zip-top freezer bag for quick weeknight meals.