4 cups (1 litre) grilled tomato sauce (See recipe)

1/4 cup (60 ml) chopped pancetta

1 tablespoon (15 ml) olive oil

1/2 cup (125 ml) white wine

1/2 cup (125 ml) 35% cream or 15% cooking cream

2 teaspoons (10 ml) fresh oregano, chopped

Salt and pepper

In a blender, purée the grilled tomato sauce. Set aside.

In a saucepan, brown the pancetta in the oil. Deglaze with the wine. Reduce until almost dry.

Add the tomato sauce. Bring to a boil and simmer over medium heat for 5 minutes. Season with salt and pepper.

Add the cream and oregano. Cook for 5 minutes.

Adjust the seasoning. Serve over pasta.

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