1/4 cup extra virgin olive oil
2 (28 ounce) cans imported Italian plum tomatoes, plus juice
3 ounces salt pork or pancetta, minced
1 large onion, minced
1 large sweet pepper, cored and chopped (red or green)
1/4 tsp. red pepper flakes
4 cloves garlic, peeled and minced
salt and pepper, to taste
2 tablespoons fresh basil, chopped
1/4 teaspoon dried oregano
1/3 cup red wine or 2 tbsp. red wine vinegar (optional)

In a large saucepan, sauté salt pork or pancetta (or cubed/finely minced pork or meaty pork bones) in olive oil. Brown over medium heat for about 5 minutes; add onion and sauté until translucent. Add garlic and cook for another minute (do not allow to brown). Add tomatoes (crush them using your hands or a potato masher). Pour in juice the tomatoes were packed in. Bring to a boil for 30 seconds. Immediately reduce heat to a simmer.

Cook over low heat for 1 hour. Add remaining ingredients. Simmer for another 10 minutes.

Taste and adjust seasonings, adding salt, pepper, hot pepper, etc.

Serve over cooked pasta.

Makes 6-8 servings (with 1 lb. pasta).

Variation: Any fruity red wine may be used (Marsala is a good choice) or a good quality red wine vinegar or balsamic adds an extra tang.

Submitted by: CM