Tomorrow I am making Mario Batalli’s Bucatini all’Amatricana which is a flavorful and simple pasta dish made with pancetta, garlic, red onions, and a homemade tomato sauce. The bucatini, which is pasta that looks like spaghetti with a hole in the middle, is mixed with a simple sauce and topped with fresh Italian flat leaf parsley and Pecorino Romano cheese. Because sauce tastes better the longer it sits, I made it tonight for my dinner party tomorrow. The sauce keeps about a week in the refrigerator and can also be frozen so make it once and enjoy the left overs later when you need top pull a dinner together quickly.
Easy Tomato Sauce
1/2 cup extra virgin olive oil
2 onions, chopped
8 cloves garlic
6 Tbsp. fresh thyme
1 medium carrot, shredded
4 (28 oz.) cans peeled whole tomatoes, crushed by hand and juices reserved
1/2 cup red wine
2 Tbsp. salt
Directions: In a large dutch oven or sauce pan heat olive oil over medium heat. Add onion and garlic and cook 10 minutes until the onion is soft and light brown. Add thyme and carrot and cook 5 minutes until the carrot is soft. Add tomatoes and juice. Bring to a boil and then lower heat and simmer for 30 minutes, stirring often. Season with salt. Serve over pasta or store in the refrigerator after cooled. Makes about 8 cups.
I use San Marzano tomatoes. They are a type of plum tomato that is considered by many chefs as the best option for sauces.