This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine, tossing the cooked pasta with half the sauce and some Grana Padano cheese, serving the rest of the sauce on top and passing more cheese.
| Servings | Prep Time |
| 24 servings | 55 minutes |
| Cook Time |
| 65 minutes |
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This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine, tossing the cooked pasta with half the sauce and some Grana Padano cheese, serving the rest of the sauce on top and passing more cheese.
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Ingredients
- 10 slices bacon (or 6oz guanciale) sliced
- 2 tbsp olive oil extra virgin
- 2 large onions sliced
- 9 cloves garlic crushed
- 24 pepperoncini stemmed, seeded, coarsely chopped (about one 16oz jar)
- 4 28oz cans peeled san marzano tomatoes
- 1/2 tsp salt
Servings: servings
Units:
Instructions
- Cook bacon (or guanciale) in oil in a Dutch oven over medium heat until lightly browned, 5 to 7 minutes
- Add onions and garlic and cook, stirring, over medium heat until very soft, about 10 minutes
- Add pepperoncini, tomatoes and salt.
- Simmer, stirring occasionally and breaking up the tomatoes with a wooden spoon, until thick and saucy, about 1 hour, reducing the heat as necessary to maintain a simmer
- Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months
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