WineLovers Discussion Group

C'mon, Guys/Gals...give us your pasta sauce recipes.

Okay, here's mine. Haven't made it in a while -- so glad you reminded me!
To me it's the perfect red sauce for pasta. We also have made great Italian sausage and meatballs subs with it. Mmmm.

Lovie's Tomato, Porcini and Pancetta Sauce
(Makes about 4 cups)

1 oz dried porcinis
1 cup hot water

1 TBSP EVOO
2 oz pancetta
1 medium onion, chopped
2 tsps minced fresh rosemary or 1 tsp dried, crumbled
1/8 tsp dried crushed red pepper
1 28 oz can crushed tomatoes with added puree

Rinse mushrooms briefly under cold water. Place in a small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from water; reserve soaking water. Coarsely chop the mushroooms. Discard any hard stems.

Heat oil in heavy medium saucepan over medium heat. Add pancetta and saute' 2 minutes. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes. Add dried red pepper and saute' 20 seconds. Add tomatoes and mushrooms. Carefully pour in reserved mushroom liquid, leaving sediment in bowl. Simmer until sauces is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper.

Bob, regarding the fatback...I wonder if a couple oz of pancetta wouldn't add more than fatback? it seems to me that it would keep the sauce "Italian" and would get away from the fat and salt of the fatback or salt pork. Both of those are likely to taste old and often rancid. I think I will make your recipe and use pancetta instead. I'll let you know.