Pancetta Pasta Sauce
1 3-oz. pkg. diced pancetta (in our Deli)
2/3 cup chopped onion
2/3 cup finely chopped fennel
1 cup Chianti
1-1/2 tsp. Italian herb seasoning
3 8-oz. cans tomato sauce
3 cloves minced garlic
Season to taste with salt and pepper
Serve over hot cooked pasta or serve over polenta.
Top with grated Parmesan and snipped fresh basil.
Prep: 10 minutes Cook: 35 minutes Serves: 4
Brown 1 (3-oz.) package diced pancetta (in our Deli) and 2/3 cup each: chopped onion and finely chopped fennel in a medium saucepan over medium-high heat. Reduce heat and cook for 10 minutes more, stirring frequently. Add 1 cup Chianti, 1½ tsp. Italian herb seasoning, 3 (8-oz.) cans tomato sauce and 3 cloves minced garlic. Bring to a boil; reduce heat and simmer for 20 minutes. Season to taste with salt and pepper. Serve over hot cooked pasta or serve over polenta. Top with grated Parmesan and snipped fresh basil.
200 calories, 6 g protein, 9 g total fat (3 g sat.), 15 g carbohydrate, 2 g fiber, 4 g sugar, 14 mg cholesterol, 931 mg sodium, 4 points