2 ounce pancetta, chopped (optional) ⅓ cup finely chopped onion (1 small) 4 cloves garlic, minced 1 tablespoon olive oil 2 pound fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups), or one 28-ounce can whole peeled roma tomatoes, drained and chopped ½ cup dry red wine 1 teaspoon balsamic vinegar ½ teaspoon salt ½ teaspoon ground black pepper ½ cup snipped fresh basil
Place sauce in an airtight container. Seal and chill in the refrigerator for up to 3 days or freeze for up to 3 months.
