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1
Put the pancetta, the garlic and the onion into a large pan over medium high heat.
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2
Cook just until the pancetta starts to brown a bit, about 5 minutes.
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3
Once the pancetta starts to cook add the tomatoes, the red wine and the spices.
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4
I dont add the salt and pepper yet because I want to see how the sauce is going to turn out without it.
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5
Let this simmer for 30 minutes or until the tomato sauce starts to thicken and the flavors blend.
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6
After the sauce has been simmering for about 20 minutes, start the pasta.
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7
Add salt and water to a pot to boil the pasta (add about 1 Tablespoons of salt and DO NOT add oil to the water).
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8
Once the water is boiling add the pasta and cook until al dente (according to package instructions for al dente).
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9
With my angel hair pasta it took about 6 minutes.
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10
While the pasta is cooking, taste the sauce and correct the seasonings by adding salt and/or pepper to taste.
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11
Once it is to your liking add about half of the parmesan cheese to the sauce and stir well.
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12
Once the pasta is done grab the pasta with some tongs, straight out of the water and put it into the sauce.
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13
You want some of the water to get into the sauce because it is starchy and helps everything stick together.
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14
Toss the pasta and sauce together well, top it off with the rest of the cheese and serve.
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15
Enjoy.
