Name: Slow-Cooker Amatriciana Sauce
Total time: 7 h
Cuisine: Italian
Ingredients: 2 onions , chopped fine; 8 ounce pancetta , chopped fine; 6 garlic cloves , minced; 2 tablespoons tomato paste; 2 tablespoons extra-virgin olive oil; 2 tablespoons minced fresh oregano or 2 teaspoons dried; 1 teaspoons red pepper flakes; Salt and pepper; 2 (28-ounce) cans fire-roasted crushed tomatoes; 1 (28-ounce) can tomato puree; 1/2 cup dry red wine; 2 ounces Pecorino Romano cheese, grated (1 cup); 2 teaspoons sugar , plus extra for seasoning; Chopped fresh basil

Why This Recipe Works

There are many classic pasta sauces that are basically variations on marinara, and we wanted to come up with a formula for making amatriciana in the slow cooker, where the long simmering time would render them rich and flavorful. The biggest hurdle was choosing the right tomato products to create a sauce that was neither watery nor too thick. Our solution was a combination of three different tomato products (paste, crushed, and puree). The concentrated products (paste and puree) provided strong, complex flavor without unwanted water—no need for evaporation. We microwaved onions and aromatics along with tomato paste to create a flavor-packed sauce base, adding other ingredients like red pepper flakes and pancetta to the mix. Seasoning at the end, and adding some additional basil, provided the finishing touches.

Instructions

Microwave onions, pancetta, garlic, tomato paste, oil, oregano, pepper flakes, and 1 teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes, tomato puree, and wine. Cover and cook until sauce is deeply flavored, 8 to 10 hours on low or 5 to 7 hours on high.

Stir Pecorino and sugar into sauce. Season with salt, pepper, and extra sugar to taste. Before serving, stir in 2 tablespoons basil for every 5 cups sauce.