One of the things I have improved in is appreciating simplicity and clarity of flavours in cooking. This is probably the best example.
1 Can of diced tomatoes (or fresh, if you are willing to skin and seed)
1/2 cup small diced pancetta (not round, but the flat variety – if you can’t find, substitute with quality speck)
1 tbs quality olive oil
1 tbs Fresh chopped rosemary
1/2 tsp sugar
1/2 cup quality red wine – robust, like Shiraz
1 cup chicken stock
1/2 cup grated Reggiano parmesan cheese
pasta of choice
Separately prepare pasta.
1. Heat olive oil in a solid frying pan and saute eschallots, garlic and pancetta until well browned.
2. Add red wine and reduce, constantly stirring.
3. Add full contents of tomato can and the stock, stirring in sugar, chopped rosemary and two dashes of Worcestershire Sauce.
4. Cook on medium to high heat until reduced to a thick, but still runny sauce. Take off heat.
5. Spoon contents over pasta, and sprinkle a generous amount of grated cheese.