• 1   
    onion, cut into thin wedges
  • 5   ounces 
    pancetta, chopped, or 5 slices bacon, chopped
  • 3   
    garlic, minced
  • 4  14 1/2 ounce can 
    diced tomatoes with basil, garlic, and oregano, undrained
  • 1  15  ounce can 
    tomato sauce
  • 2   teaspoons 
    dried parsley, crushed
  • 1   teaspoon 
    dried oregano, crushed
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    dried basil, crushed
  • 1/2  teaspoon 
    crushed red pepper
  • 8   cups 
    hot cooked orecchiette or penne pasta
  • 1/4  cup 
    finely shredded Parmesan cheese (1 ounce)
    Fresh oregano leaves (optional)
In a large skillet, cook onion, pancetta, and garlic over medium heat until onion is tender and pancetta is brown. Drain off fat.
Transfer pancetta mixture to a 3 1/2- to 5-quart slow cooker. Stir in undrained tomatoes, tomato sauce, parsley, dried oregano, salt, basil, and crushed red pepper.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Serve over hot cooked pasta. Sprinkle each serving with cheese and, if desired, garnish with fresh oregano.
Nutrition information
Per Serving: cal. (kcal) 369, Fat, total (g) 8, chol. (mg) 14, sat. fat (g) 3, carb. (g) 59, Monosaturated fat (g) 0, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 10, pro. (g) 13, vit. A (IU) 242.95, vit. C (mg) 29.52, Thiamin (mg) 0.4, Riboflavin (mg) 0.24, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.16, Folate (g) 108.86, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 1131, Potassium (mg) 270, calcium (mg) 141.36, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
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