Tomato Sauce with Olive Oil and Choppe..

Cooking Instructions

1. Put either the prepared fresh tomatoes or the canned in a saucepan, add the carrot, celery, onion and salt, and cook with no cover on the pan at a slow, steady simmer for 30 minutes. Stir from time to time.

2. Raise the heat slightly to bring to a somewhat stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of the spoon. Cook for 15 minutes, then taste and correct for salt.

3. While the sauce is simmering, put the olive oil in a small skillet and turn on the heat to medium high. When the oil is hot, add the rosemary and the pancetta. Cook for about 1 minute, stirring almost constantly with a wooden spoon.

4. Transfer the entire contents of the skillet to the saucepan with the tomato sauce, and simmer for 15 minutes, stirring occasionally.

Wine Pairing(s)

Pend d'Oreille Syrah

Chaddsford Cabernet Sauvignon

Louis Latour Corton Grancey

Pessagno 'Sleepy Hollow' Chardonnay

Diageo Les Fiefs de Lagrange

Le Petit Cheval Saint-Emilion Grand Cru

Marietta Syrah

Signorello Cabernet Sauvignon

CK Mondavi 'Willow Springs' White Zinfandel

Oliver Soft Rose