Recipe - Amatriciana

2 cup Diced or peeled tomatoes;
chopped (or "basic" sauce)
One half cup Diced bacon
1 Garlic clove
One half Onion; finely shredded
1 tablespoon Extra virgin olive oil
1 tablespoon White wine; optional
1 pn Salt
1 pn Black pepper
1 pn Oreganon; optional

(in Italy it's usually served with spaghetti)

Place oil, onion, garlic, and bacon (and the optional white wine) in a
saucepan. Cover and simmer on low heat until the onion is very tender (it
takes about 60 minutes if you're using wine, or 45 minutes if no wine is
added). Add tomatoes, salt and oreganon. Simmer for another half hour. Then
remove the pan from the heat and add pepper. This sauce will stay fresh for
a week if it's kept in an airtight container in the refrigerator. Like
every other tomato based sauce, it can also be frozen for a longer life (up
to 3 months); however, it's preferable to add salt and pepper after
thawing.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Lucretia B
lucretiab@geocities.com on Dec 10, 1997