1 lb. Dry bucatini pasta
1 gallon Water
¼ cup Kosher salt
2 TB Extra virgin olive oil
¼ lb. Guanciale (cured pork cheek) or pancetta, medium diced
2 cups Marinara
¾ cups Yellow onion, small diced
1 TB Garlic, minced
½ tsp Crushed red pepper
Grated Pecorino Romano as needed
¼ cup Extra virgin olive oil
1 ½ cups Diced yellow onion
1 cup Shredded carrot
2 Tbl Minced garlic
1 TB Dried basil
½ TB Dried oregano
3 ea. Bay leaf
2 TB Kosher salt
1 TB Fresh ground black pepper
¾ tsp Crushed red pepper
1 – 6 oz. can Tomato paste
2 – 28 oz. cans San Marzano Italian whole peeled tomatoes, crushed by hand
2 cups Vegetable stock
1 TB Balsamic vinegar
Cook the bucatini following the directions on the package.
Heat the oil in a large skillet over medium heat. Add the pancetta, stirring frequently so as not to burn, until cooked, about 6-8 minutes. Add the onion and garlic and continue until the onions are soft, not browned, about 5 minutes. Add marinara and crushed red pepper and stir until sauce is hot.
Transfer to a large mixing bowl. Add the hot bucatini pasta and combine thoroughly.
Divide among six serving bowls. Finish each with the grated cheese as needed.
Heat oil over medium heat. Add onions, carrots and garlic. Cook 10 minutes, stirring often.
Add basil, oregano, salt, black pepper, crushed red pepper and tomato paste. Cook 5-6 minutes, stirring frequently, to caramelize tomato paste.
Add canned tomatoes, stock and bay leaves. Simmer on low heat for 1 hour, stirring often.
Add balsamic vinegar and remove heat.
Yield: 1 gallon