Recipe from Better Homes and Gardens
2 ounces pancetta, chopped
1/3 cup finely chopped onion (1 small)
4 cloves garlic, minced
3 tablespoons olive oil
2 pounds fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups), or one 28-ounce can whole peeled roma tomatoes, drained and chopped
1/2 cup dry red wine
1 - 2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup snipped fresh basil
In a large saucepan, cook pancetta, onion, and garlic in hot oil over medium heat for 3 to 4 minutes or until pancetta starts to brown and onion is tender, stirring occasionally.
Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.
Per Serving: cal. (kcal) 145, Fat, total (g) 10, chol. (mg) 7, sat. fat (g) 2, carb. (g) 8, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 5, pro. (g) 3, vit. A (IU) 1409, vit. C (mg) 21, sodium (mg) 377, Percent Daily Values are based on a 2,000 calorie diet
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