Prosciutto Tomato sauce

• 3 cloves garlic, minced
• 1 medium-size onion, minced
• 2 tablespoons olive oil
• 1/4 pound prosciutto, sliced thin and cut into strips
• 5 pounds fresh plum tomatoes, cored and peeled, or canned Italian tomatoes
• 1 cup fresh basil leaves, chopped
• 3/4 cup Italian parsley leaves, chopped
• 1 cup dry white wine
• 1/4 teaspoon dried red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter

1. In large pot over medium heat, soften garlic and onion in olive oil until onion is translucent.
2. Add prosciutto and cook five minutes.
3. Use hands or fork to break up tomatoes and add; if using canned, also add juice.
4. Simmer uncovered 30 minutes.
5. Add basil, parsley, wine and pepper flakes, season with salt and pepper, and simmer one hour.
6. Remove sauce from heat.
7. Whisk in butter.

garlic, onion, olive oil, thin, fresh plum tomatoes, fresh basil, italian parsley, white wine, red pepper, salt, butter

Taken from cooking.nytimes.com/recipes/4148 (may not work)