Description

A vegetarian dish if you don't add in the pancetta or prosciutto.

Ingredients

• 1/3 cup olive oil
• 3/4 cup chopped onion
• 3 garlic cloves, peeled and minced
• 6 cups canned crushed tomatoes
• salt to taste
• 1 lb. your choice of pasta
• 8 fresh basil leaves, chopped
• dried oregano to taste
• black pepper to taste
• 2 T. chopped parsley
• Parmesan cheese
• Optional: 2-4 oz. chopped pancetta or prosciutto

Steps

1. Heat oil in large pot on medium heat. Add onions, garlic and if using the meat. Saute 5 minutes. Stir in tomatoes and bring to a boil, then simmer 30 minutes. Add salt and pepper to taste. Stir in fresh basil and oregano right before serving and simmer 2 minutes.
2. Meanwhile, cook pasta according to package directions, drain and return to pot. Add 1/2 cup of the sauce and stir with a wooden spoon till well coated so pasta doesn't stick. Pour the remaining sauce on top and stir. Sprinkle with Parmesan cheese