Prosciutto Spaghetti Sauce

This recipe came from my sister Stephanie, an excellent cook. It has made regular appearances at our dinner table for over 30 years. I used to double this to make extra for the freezer since we ate it so often.  We always serve this sauce with farfalle even though it is called "spaghetti" sauce because it was easier for kids to eat.  Bucatini or thick spaghetti is traditional.  Definitely a favorite dinner at my house, and my sister's as well. 

Makes a little over 2 quarts 

Ingredients:

• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 3/4 pound of thinly sliced prosciutto, diced (I use the cheaper domestic prosciutto)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes, or to taste 
• salt to taste
• 2 28 ounce cans of whole San Marzano style tomatoes, chopped 
  
  
  

Note:  You can use the food processor to chop the garlic and onions, and tomatoes.

1.   Heat olive oil and butter over medium high heat in a large dutch oven (I used a #26 Le Creuset 5.5 quarts).  Add prosciutto and cook until almost crisp, 7-10 minutes

2.  Add onion and garlic and cook until soft, 5-7 minutes

3.  Add basil, oregano, red pepper flakes and salt, lower the heat and cook for another 5 minutes.

4.  Add tomatoes and simmer for 30 minutes.

Note on serving pasta:

Lida Bastianich and Anne Burrell have both taught me to finish pasta this way.  Heat enough sauce in a pan to coat the pasta.  Cook the pasta for one minute less than package instructions suggest.  Drain the pasta and add it to the pan with the sauce.  Cook the pasta in the sauce, adding more sauce (or pasta water) if needed.  Add some grated parmigiano or pecorino cheese and a drizzle of extra virgin olive oil and toss all together.  Serve with more cheese and a dollop of sauce if desired.  Yum!