Tomato sauce with red wine and bacon

Ingredients for 2 servings:

• 1 tsp sugar, brown (cane sugar), alternatively white
• 150 ml red wine
• 2 onions, possibly 3
• 2 cloves garlic, or more
• 150 g smoked belly
• 3 slice(s) salami, Italian, thick
• 4 tomatoes
• 1 tbsp tomato paste
• salt and pepper
• basil
• Pepper, dried

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the bacon and fry in a pan without fat, then set aside. Dice the salami slices as well. Caramelize the sugar in the pan, add the tomato paste, and fry briefly. Deglaze with a little red wine (just enough to cover the bottom of the pan by about 0.5-1 cm). It’s important to stir quickly and frequently (it will splash a little). Then reduce to a syrupy consistency. Add the onions and garlic and reduce slightly. Once that’s done, add about 4-5 peeled, seeded, and diced tomatoes. Simmer gently for about 30-40 minutes, until the diced tomatoes have reduced to a sauce. Halfway through the cooking time, add the bacon and salami and simmer. Finally, season to taste with salt, pepper, basil, and dried chili peppers (careful, it’s hot). Serve with spaghetti and freshly grated Parmesan cheese.