INGREDIENTS

1. 5 28oz cans, Italian packed tomatoes
2. 1 28oz can, tomato juice
3. ½ large white onion, finely chopped
4. 1 medium shallot, finely chopped
5. 3 slices extra fine prosciutto
6. 1 slice pancetta, cut into ½ inch pieces
7. 3 cloves of garlic, finely chopped
8. 1 Tbsp butter
9. 1 Tbsp olive oil
10. ½ tsp marjoram
11. 1 tsp sugar
12. A few handfuls of fresh basil and parsley
13. Salt and pepper to taste

PREPARATION

Prep time: 20 minutes
Cook time: about 2 hours
Makes about 16 to 20 servings

1) Over a large mixing bowl, run the tomatoes through a food mill with the finest sieve attachment (no seeds allowed!).

2) Add the tomato juice to the strained tomatoes. Set aside.

3) In a large stockpot, heat the olive oil and butter over medium-high heat.

4) Fry the pancetta until crisp, then remove.

5) Fry the prosciutto.

6) Reduce heat, add the garlic, then the onions and shallots.

7) Add the marjoram and sugar. Mix well.

8) Add the tomato mixture to the pot. Lightly season with salt and pepper. Bring to a strong boil.

9) Add a handful of parsley and a few twigs of basil.

10) When the sauce reaches a boil, reduce heat to low and simmer for at least 2 hours, stirring occasionally.

11) Serve with whole-wheat pasta and top with a sprig of fresh basil.

Cooking tip: If you’re lucky enough to have fresh tomatoes from your garden, chop them into ½” dice and add a cup or two to the sauce during the last 20 minutes of simmering. This is a great way to add fresh, seasonal veggies to your delicious, homemade sauce.