Bucatini Ravello

• 1/4 cup minced pancetta
• 1 white onion, peeled and minced
• 2 large carrots, peeled and minced
• 2 stalks celery, minced
• 1 teaspoon tomato paste
• 1/2 cup white wine
• 1 bay leaf
• 10 plum tomatoes, roughly chopped
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 1/2 pounds bucatini pasta
• 2 teaspoons minced rosemary leaves
• 1/2 cup grated ricotta salata cheese

1. Fry the pancetta in a large, heavy skillet over medium heat until golden, about 5 minutes.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the carrots and celery and cook for 5 minutes.
4. Add the tomato paste, wine, bay leaf and tomatoes.
5. Cover and simmer for 25 minutes, until the vegetables are very soft.
6. Pass the sauce through a food mill.
7. Season to taste with salt and pepper.
8. Cook the pasta in salted water until tender.
9. Toss with the sauce.
10. Add the rosemary and serve with grated ricotta salata, or aged sheep cheese.

pancetta, white onion, carrots, stalks celery, tomato paste, white wine, bay leaf, tomatoes, salt, freshly ground pepper, bucatini pasta, rosemary, cheese

Taken from cooking.nytimes.com/recipes/5479 (may not work)