Amatriciana Sauce

VN:F [1.9.15_1155]
Rating: 5.0/5 (1 vote cast)

29279 TEST!!!!

Ingredients

+ Add to Shopping List
  • 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

Directions

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.

Recipe from Central Market Mill Creek - Culinary Resource Center
Some products may not be available at all stores.
  |   Print Recipe Please Login to Save Recipe

Leave a Comment