1 lb. whole wheat Gemelli or Penne Pasta

3 T. EVOO

1/3 lb. Pancetta, chopped into small dice

2 medium Onions, chopped

3 Bay Leaves

4 cloves Garlic, grated or finely chopped

1 28oz. can Tomatoes (San Marzano if you can get them, imports are worth it for this sauce)

1 ½ C. Chicken Stock

½ C. grated Pecorino Romano

 

Cook pasta al dente. Meanwhile, heat a large deep skillet over medium-high heat with EVOO. Add pancetta and cook for 3-4 minutes, until crispy. Add onions, bay leaves and garlic. Cook until onions are very soft and tender, 7-8 minutes. Add tomatoes and break up into pieces with back of spoon. Add stock and season with lots of pepper and a little salt. Let sauce reduce while pasta finishes cooking. Drain pasta and toss with sauce for a minute. Remove bay leaves and serve pasta with lots of grated cheese.