1/3 c. olive oil
1/2 lb. sliced prociutto
1 med. sized onion
1/4 c. white sherry wine
1/4 tsp. salt
1/4 tsp. black ground pepper
2 lb. can whole tomatoes
4 - 5 bay leaves
1/2 tsp. crushed dried basil
1 lb. fettucini
Romano or Parmesan grated cheese

In a sauce pan add diced pieces of prociutto, brown then remove to a dish. Add diced onion and also brown. Add sherry wine and cook for 5 minutes. Return prociutto to pan. In a bowl add tomatoes, basil, salt and pepper. Squash tomatoes by hand leaving pieces. Add to sauce pan with bay leaves floating on top. Cook for 20 minutes. Cook fettucini according to box directions. After draining, add your Pomidoro fillet sauce. Top with grated cheese.