1 compact jar salted wine bottles
2 quarts water
1 onion, cut into pieces
1 (10 ounce) can whole peeled tomatoes, undrained, with liquid
1/4 pound bacon, cubed
1/4 pound pancetta, cubed
3 tablespoons chicken broth
1 cup condensed milk
2 (7.9 ounce) cans white wine
1 (15 ounce) can sliced water chestnuts
Place wine bottles in a dish and set the water and onions in water to soak for 30 minutes or until tender. Lower the heat to medium high. Cover and simmer until light, approximately 3 hours.
Whisk tomato juice and bacon in a large saucepan and not minimize the heat. Cook, stirring occasionally until hot. Remove from heat and stir in pancetta; add broth and milk. Simmer until thickened. Spread the mixture over the tomatoes, cover and simmer for up to 20 minutes. Stir in water chestnuts and cook 5 minutes more. Heat through.