Recipe courtesy Emeril Lagasse, 2001

2 tablespoons olive oil
1/4 pound pancetta or 3 strips bacon, chopped
1/2 cup finely chopped yellow onion
1 tablespoon minced garlic
1/2 cup dry red wine
1 (28-ounce) can Italian-style tomatoes
1 cup tomato puree
1 tablespoon fresh chopped basil
1 teaspoon fresh chopped parsley
1 teaspoon fresh oregano
1 teaspoon dried red pepper flakes

• Heat 1 tablespoon of the olive oil in a heavy large, nonstick skillet over medium-high heat.
• Add the pancetta to the pan and fry in the remaining fat.
• Remove from the pan.
• Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes.
• Add garlic and sauté until fragrant, about 30 seconds.
• Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes.
• Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes.
• Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta.
• Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes.