Chef Ali Hunziker recommends pairing with 2017 Turas
• 1/2 lb bacon, diced
• 1/2 lb pancetta, dice
• 1/2 lb onion, diced
• 2 Tbsp minced garlic
• 2 – 28 oz cans of plum tomatoes
• 8-10 fl oz tomato puree
• 1/4 cup basil leaves, torn or chopped
• 1 Tbsp red pepper flakes
• Pasta shape of your choice
Heat the bacon and pancetta in a wide shallow pot, over medium heat. Render the fat until crispy and enough liquid fat is in the pot. Add the onions and cook, stirring occasionally, until they take on a light golden color, about 12-15 minutes.
Add the garlic and continue to sauté, stirring frequently, until you can smell the garlic, about 1 minute.
Add the tomatoes and tomato puree. Bring the sauce to a simmer and cook over low heat, stirring occasionally, for about 20 minutes.
Add the red pepper flakes and cook for 25 more minutes, or until a good sauce-like consistency develops.
Add the basil and simmer for 2-3 more minutes. Taste the sauce and adjust with salt and pepper if needed.
The sauce is ready to finish now. You can either puree it, or break it up with a whisk to leave it with more texture.
Enjoy with a glass of Telaya’s 2017 Turas!