1 (10 ounce) can crushed tomatoes with juice
9 cloves garlic, minced
1/4 pound uncooked pancetta cheese
the one/2 tablespoon salt
2 (16 ounce) cans tomato paste
1/2 can mushroom brown gravy
Place tomatoes in a large bowl and cover with juice. Mix with garlic and juice. (Some people mix tomato paste with the salsa!) Add flour and salt; mix together, stirring until evenly distributed.
Heat oil in large skillet over medium heat. Add cheese and cook until melted; do not brown overly. Stir in crushed tomatoes and tomato juice. Return to a low heat.
Add pasta and cook for eight to 10 minutes, or until al dente; sprinkle with sauce mixture by end of dish.
Return diced tomato to a large bowl, then stir in mushroom brown gravy. Return to a medium bowl and keep warm.
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