Abby's Marinara Sauce

This sauce can be used right away on pasta or for any other tomato sauce need. It can also be cooled and stored in the refrigerator for a few days or it freezes well.

Ingredients for marinara sauce:
1/4 cup extra virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, cut into 1/4-inch dice
kosher salt
4 large cloves garlic, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Preparing the marinara sauce:
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

Pass the tomatoes through a food mill. Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.