I will not rant and rave today. This is a simple marinara sauce from the Rome area.
Slice up 2 or three slices of Italian Pancetta in a sauce pan containing some olive oil.
Chop up one medium onion and add to pan with pancetta and cook over medium flame.
When onion starts to get golden, you can add in one stalk of celery, finely chopped but this is optional.
Continue with 2 or three cloves of garlic, finely chopped. Do not burn the garlic. After this is
simmering for a few minutes, add in one 28 oz. can of crushed tomatoes and a quarter teaspoon of sugar. If you want a really red sauce, add in one tablespoon of tomatoe paste. Continuing simmering partially covered for about 15 minutes. Stir occasionally. Add some chopped up Italian parsley and some fresh basil if you have it. If not, a sprinkle of oregano will not hurt. Do this last. Test for salt, grind in some pepper. Take off cover and simmer slowly for about 5 mintes. Finished. The traditional Roman sauce also calls for a sprinkle of hot pepper. This too is optional.
This sauce can be used for chicken parmigiana, foccaccia, pasta, rice, etc. etc. Use your imagination.
You can add a tablespoon of olive oil when finished cooking. ENJOY
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