-
1
Drain the tomatoes, reserving their juice.
-
2
Strain the captured juice to hold back the seeds.
-
3
Using your fingers, push out the excess seeds from each tomato.
-
4
Chop the tomatoes and set the tomatoes and juice aside.
-
5
If using pancetta, chop it finely.
-
6
If using bacon, drop it into boiling water to cover and blanch for 30 seconds.
-
7
Drain, rinse in cold water, and drain again.
-
8
Chop finely.
-
9
In a saucepan over medium heat, warm the olive oil.
-
10
Add the onion.
-
11
Saute the onion until it is translucent, about 3 minutes.
-
12
Add the pancetta or bacon; reduce the heat to medium-low and saute until the onion is totally softened and the pancetta or bacon has colored, about 8 minutes or so.
-
13
Add the ground meats, parsley, basil, and sage and saute until the meat is colored but not hard, about 2 minutes.
-
14
Add the tomatoes and juice and the tomato paste.
-
15
Stir well and simmer, still over medium-low heat, for 5 minutes; then stir in the wine or water.
-
16
Cover partially and simmer over the gentlest possible heat until the liquid thrown off by the tomatoes is evaporated and a thick sauce is formed, about 1 hour, adding water if necessary to prevent the sauce from becoming dry.
-
17
Season with salt and pepper.
