Milanese Sauce

Ingredients:
3 slices bacon or pancetta
1 large onion, peeled, quartered
2 garlic cloves
1/2 medium carrot
2 sprigs parsley
Pinch of oregano
Pinch of thyme
1 bay leaf
3 cups canned tomatoes, puréed
2 Tbs. tomato paste
1 cup chicken broth
Salt and pepper to taste
3 Tbs. butter
6 ounces sliced mushrooms
6 ounces sliced prociutto, chopped

Preparation:
Cook bacon in a heavy saucepan until lightly browned. Place onion, garlic, carrot and parsley in food processor. Using steel blade, process until chopped into small dice. Add to bacon and cook until onion is soft. Add oregano, thyme, and bay leaf. Stir in tomatoes, tomato paste, and chicken broth. Bring sauce to a boil. Reduce heat and simmer for 30 minutes.

In a skillet, melt butter and add sliced mushrooms. Sauté until soft. Add mushrooms and chopped prociutto to sauce.

Serving Suggestion:
This is a great sauce over fresh, cooked pasta whether it is an herbed rigatoni or angel hair pasta (my favorite).

History:
Sauce recipe is from the Perfect Pan School of Cooking.