3 Tablespoon Olive Oil
¼ pound Pancetta, cut in a small ¼ inch dice, scant 1 cup
1 small Onion, finely diced, about ½ cup
6 cloves Garlic, thickly sliced
¼ - ½ teaspoon Red Pepper Flakes, to taste
1 28 ounce can Whole Plum Tomatoes, chopped, drained and juice reserved
½ teaspoon Oregano
½ cup Red Wine
½ cup Water
Salt and Pepper to taste
¼ cup chopped Basil
Sugo Di Ustica
Serves 4 or more. Makes 2 cups
Heat the olive oil in a large, deep saute pan. Over medium high heat, add the diced pancetta and saute until it begins to brown, about 3 - 4 minutes.
Add the onion, garlic, red pepper flakes. Continue to saute for 5 - 6 minutes, until the onions are soft and translucent.
Add the chopped, drained tomatoes and oregano and continue to saute until the tomatoes begin to look dry, about 6 - 7 minutes.
Add the red wine. Stir with a wooden spoon to release any brown bits from the bottom of the pan. Cook, stirring while the wine reduces by half, for about 2 -3 minutes.
Add the reserved tomato juices (about 1 ½ cups), the water, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, until the mixture reaches sauce consistency, about 10 - 12 minutes.
Stir in the basil.