The pasta sauce of dreams; slow cooked amatriciana 🍝
Serves 6:
✔️ 3 tbsp olive oil
✔️ 3 packs of thin prosciutto or pancetta, chopped
✔️ 4 red onions, finely chopped
✔️ big pinch of dried chilli flakes
✔️ 3 large sprigs of rosemary, stripped and finely chopped
✔️ 250ml red wine
✔️ 4 x 400g chopped tomatoes
✔️ sea salt and freshly ground pepper
✔️ 125g Parmesan, grated, plus extra to serve
✔️ pasta of choice
Heat the oil in a large heavy bottomed saucepan over a medium to high heat and fry the pancetta or prosciutto until crisp. Reduce the heat to medium, add the onions and cook for about 10 minutes until soft. Add the chilli and rosemary and cook for a further two minutes.
Chuck in the wine and increase the heat to burn off the alcohol; stir to deglaze the pan. Add the tomatoes and check the seasoning.
Turn down the heat to very low and cook, lid on, very slowly for 2 1/2 to 3 hours, until the sauce is thick and dry, stirring more frequently towards the end of the cooking as the sauce thickens. Add the grated Parmesan.
Cook the pasta according to the packet instructions. Drain and mix with the sauce and serve immediately, adding more Parmesan if your cheesy cravings desire.
Make sure you have some fresh bread to mop up all the yummy sauce as you will definitely have lots leftover.
Amatriciana
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