1 large sweet onion, finely chopped
2 carrots, peeled and shredded
1/2-1 lb porcini mushrooms, cleaned and sliced
3/4 lb pancetta, chopped (i get 4 slices at the largest thickness at the deli)
1 wedge fresh parm cheese (the canned stuff is no good here)
1 lb italian sausage
1 large can of crushed tomatoes
1 large can of tomato sauce
2 tiny cans of tomato paste
3-4 roasted red bell peppers in water, drained and pureed in food processor
crushed red pepper
1 lb bucatini pasta
Carmelize onion in sautee pan olver med-low heat with a bit of olive oil. Set aside. Sautee mushrooms and carrots until soft in olive oil. Set aside. Cook pancetta and italian sausage until pancetta is crispy and sausage is cooked through. Be sure sausage is well broken up into very small pieces. Drain excess fat from pan. In large stock pot, combine combine onions, mushrooms, carrots, meat, tomato sauce, crushed tomatoes, red peppers, tomato paste. Stir to combine. Cut off rind from parm wedge and add to pot. Season with seasonings to taste. I go easy with the sugar until it tastes just right. Simmer over low heat for 3-4 hours to reduce. With 30 mins to go in cooking, add basil. When done, cool and store in fridge.
To serve, cook bucatini for 1 minute less than box suggests. Reserve 1 cup of pasta water. Drain pasta and return to pot it was cooked in. Add 1-2 large scoops of sauce per person that is eating (depending on how saucey you like it). Reheat sauce together with pasta over med heat until sauce is hot and bubbly. The extra time with the sauce will finish cooking the pasta. Serve in bowls. Finely grate top with fresh parm cheese, a drizzle of olive oil, and some chopped basil.
“Pasta is not a castle, therefore it should not be floating in a moat of sauce” -Guy Fieri