Okay, okay, I know that this has nothing to do with STEAKNIGHT, but there is more than one day in a week. We are going to prove that STEAKNIGHT is not just a one trick pony. This is a recipe for a basic but delicious tomato sauce.  I grew up on this stuff and through the years perfected my very own. The key to this recipe is less is more. REMEMBER SIMPLICITY IS THE KEY HERE! So throw away that crappy Ragu and do it the right way! This will be the best tasting sauce you have ever made. 


  • Extra virgin olive oil
  • 1 1/2 large onion, chopped
  • 6 slices prociutto or pancetta, diced small
  • 6 garlic cloves, minced
  • Salt and fresh ground pepper
  • 2 large cans crushed tomatoes (28 0z.)
  • Chiffonade of a few fresh basil leaves

Heat a few drizzles of oil in a large sauce pot medium heat. Add your diced prociutto or pancetta and render down until crispy. Remove remaining meat and set aside leaving rendered fats in the pot.

Add onion to your pot and increase heat to med high. Cook onions stirring occasionally until they start to get soft.  Add garlic and cook for another 5 minutes until fragrant. Add your cooked prociutto or pancetta back into the pot and season with salt and pepper. Add the crushed tomatoes and basil. Do not leave your sauce unattended at this point, cook for about 15 minutes on med high heat stirring every 2 mins so the sauce does not burn.  Lower heat to the low setting and cook covered for 2 hours, stirring occasionally. Remove cover and cook for another 30 mins to thicken.

If you are in a hurry the sauce will still taste great after 30 mins of cooking and can be used at that time. But you know what they say good things come to those who wait. The longer it cooks the better the sauce.

OmahaSteaks.com, Inc.