1L tomatoes pure
300gr good quality dry aged pancetta (pork belly) diced
300gr white onions finely slices
5 cloves of garlic minced
5 fresh chillies chopped
Few bay leaves
200 gram pecorino
200ml Extra Virgin Olive Oil
50ml red wine
Salt & pepper
1 Start by friyng together the oil, onions, garlic ,chillies and bay leaves. Add pancetta. Cook through gently then add red wine. Reduce down then add tomatoes. Let it cook slowly until all the fat reaches the surface of the sauce.
2 Cook the pasta. Strain it and toss it with sauce. Add pecorino. Enjoy!