Basic Tomato Sauce
Yield: 4 cups
1 cup panchetta, diced 1 medium onion, diced 2 carrots, diced 2 shallots, minced 5 cloves garlic, chopped 12 Roma tomato, peeled, diced 2 cups white wine Sachet: 1 bay leaf, 10 black peppercorns, 4 parsley stems, 2 thyme sprigs, 4 basil leaves Water or chicken stock as needed
In a saucepot start cooking the pancetta over low heat to render the fat and crisp the pork.
Once the pancetta is crispy and the fat has been rendered, add onion, carrot, shallot and garlic. Cook until onions are beginning to turn translucent and the vegetables are very tender.
Add the white wine, bring to a boil.
Add the tomatoes and the sachet, and simmer until the liquid in the pot has reduced by 2/3.
Remove the sachet and puree the sauce, adjusting the consistency with water or stock.
Taste and adjust seasoning if necessary.
Source: Brian Wallace, sous chef at The Broadmoor