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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 4
1 pound spaghetti
1 pound crushed tomatoes
½ cup Pancetta
1 medium onion
½ teaspoon fresh marjoram or oregano
4 tablespoons extra virgin live oil
4 tablespoons grated Pecorino cheese
salt
Dice the onion and the pancetta and put them in a casserole or fry pan together with the olive oil. Sauté them for a minute then add the tomatoes and the salt. Cook for about 30 minutes over a low flame. Add the marjoram or oregano. Serve this sauce over the spaghetti, which should be cooked 'al dente' in the meantime. Garnish with the Pecorino cheese.