- 2 TBS extra virgin olive oil
- 2 TBS butter
- 1 cup finely chopped onion
- 1/2 cup chopped pancetta
- 1/2 cup chopped celery, both stalk and leaves
- 1/2 cup chopped carrot
- 4 whole bay leaves
- 1/4 cup juniper berries
- 1/2 cup dry white wine
- 1 cup canned Italian plum tomatoes, with their juice, or ripe firm, fresh tomatoes, peeled and seeded
- salt and freshly ground black pepper
- 1/3 cup freshly grated Parmesan
- Suggested Pasta: Broad cut known as pappardelle, or a short tubular shape such as penne or maccheroncini
1) Put all the olive oil and 1 tablespoon of butter in a saucepan with the chopped onion and pancetta, and turn on the heat to medium high. Cook, stirring from time to time, until the onion becomes colored a light gold, then add the celery, carrot, bay leaves, and juniper berries.
2)Cook, stirring frequently, for 4 to 5 minutes, then add the wine. Let the wine bubble away for a minute or tow, then add the tomatoes, salt, and liberal grindings of black pepper. Turn the heat down to medium and cook at a gentle, but steady simmer for 20 minutes or so, until the fat begins to separate from the sauce. Remove the bay leaves before serving.
3) Cook and drain the pasta and toss it immediately and thoroughly with the sauce, mixing into it the remaining tablespoon of butter and the grated parmesan. Serve immediately.
(You can make the sauce several hours in advance. Reheat it through at a gently simmer and serve!)
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Source: Jennifer Hahn
Submitted By: Teresa Johnson
Hunter Style Pasta Sauce