Ingredients
- Two 32- ounce cans plum tomatoes with liquid, preferably imported from Italy
- ¼ pound lard
- 3 cups thinly sliced onions
- 1/3-pound ham preferably prosciutto cut into very thin strips 1 ½ cups of ham
- Salt and freshly ground pepper to taste
- ½ cup freshly snipped basil leaves
- or 1 tablespoon dried crushed
Directions
In a medium bowl, crush the tomatoes with your hands. In a medium saucepan over medium to medium low-heat, melt the lard and sauté the onions, stirring often, until the onions are golden brown, about 20 minutes (you want them to caramelize). Raise the heat to medium- high, add the ham, and sauté about 5 minutes. Add tomatoes and simmer about 2 hours, stirring often to prevent sticking. Add salt, pepper, and basil
** Tip**: The sauce can be refrigerated for 5 days or frozen for several months.