Tomato Sauce with Olive Oil, Chopped Vegetables, Rosemary, and Pancetta

It’s fun looking through my Marcella Hazan cookbook and finding new simple recipes to make that taste good. This one has vegetables built in, and because they are chopped rather than diced, they remain fresh tasting in the sauce. The pancetta adds a bit of flavor and meat to the dish, if you or your family members (ahem, K) require that in a meal. If not, you can make the same dish without the pancetta. This dish is also toddler-friendly with the fun pasta shapes and easy to chew vegetables.

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There is some time involved because the sauce has to simmer, but you can be done in roughly an hour, with a majority of the time being hands off.

Directions for Tomato Sauce with Olive Oil, Chopped Vegetables, Rosemary, and Pancetta

Adapted slightly from Essentials of Classic Italian Cooking

  • 2 cups canned tomatoes cut up, with juice
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • Salt
  • 1/4 cup extra virgin olive oil
  • Small sprig of fresh rosemary
  • 3 ounces pancetta, sliced thin and cut into julienned strips
  • 1 pound pasta, cooked and drained (ideally shapes with nooks or hollows, such as fusilli)
  • Grated Parmesan or pecorino to serve, if desired

In a medium-large saucepan, place the tomatoes, carrots, celery, onion, and a pinch of salt.

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Cook with no cover at a slow simmer for 30 minutes, stirring occasionally.

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While the sauce simmers, in a small saucepan, pour the olive oil and turn to medium high heat. When it is hot, add the rosemary and pancetta, stirring and cooking for about 1 minute until the pancetta starts to crisp a bit.

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Then, when the tomato mixture is ready, add the oil and simmer for another 15 minutes.

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Toss with the pasta and serve with cheese, if desired.

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Directions for Tomato Sauce with Olive Oil, Chopped Vegetables, Rosemary, and Pancetta (without pictures)

Adapted slightly from Essentials of Classic Italian Cooking

  • 2 cups canned tomatoes cut up, with juice
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • Salt
  • 1/4 cup extra virgin olive oil
  • Small sprig of fresh rosemary
  • 3 ounces pancetta, sliced thin and cut into julienned strips
  • 1 pound pasta, cooked and drained (ideally shapes with nooks or hollows, such as fusilli)
  • Grated Parmesan or pecorino to serve, if desired

In a medium-large saucepan, place the tomatoes, carrots, celery, onion, and a pinch of salt. Cook with no cover at a slow simmer for 30 minutes, stirring occasionally. While the sauce simmers, in a small saucepan, pour the olive oil and turn to medium high heat. When it is hot, add the rosemary and pancetta, stirring and cooking for about 1 minute until the pancetta starts to crisp a bit. Then, when the tomato mixture is ready, add the oil and simmer for another 15 minutes. Toss with the pasta and serve with cheese, if desired.

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