Ladle this basil-tomato sauce over your favorite homemade or refrigerated pasta.

Source: Midwest Living
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Ingredients

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Directions

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  • In a 4-quart Dutch oven, cook onion in oil until tender. Add tomatoes and pancetta. Bring to boiling. Reduce heat; simmer, uncovered, about 45 minutes or to desired consistency; stir occasionally.

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Instructions Checklist
  • Stir in basil and pepper. Serve over pasta. Freeze leftovers in airtight freezer containers up to 3 months; thaw overnight in refrigerator and reheat to serve. Makes 8 servings.

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