Ingredients;
2 Tablespoons of butter
2 Tablespoons of olive oil
4-5 slices of Pancetta, diced
3 Tablespoons minced celery
3 Tablespoons minced carrot
3 Tablespoons minced onion
3 fresh basil leaves, sliced thin
28oz – 35 oz can of crushed tomatoes
1/ 2 cup of vodka
1/2 cup of heavy cream {more if you like it very light in color)
1 pound of Penne pasta, cooked according to box directions
Parmesan cheese for garnish
Directions;
In a large sauce pan add the butter & oil and saute the pancetta.
Add the minced veggies and saute for 5 mins or so.
Add the tomatoes and simmer on low covered for 1.5 to 2 hrs.
Pour the sauce into a blender and puree or use a hand held blender in the pot.
(At this point you can freeze this and add the vodka & cream when you are going to use it.)
Add the vodka and basil, simmer uncovered for 10 mins.
Add the cream and simmer 2-3 minutes.
Combine with the cooked penne and serve topped with grated Parmesan cheese..