This is a deeper, meatier version of my Quarantine sauce. The addition of red wine and pancetta adds an unctuous depth of flavour. Slow-cook on a simmer for a good few hours for pure sauce joy.

INGREDIENTS

• 2 tbsp olive oil
• 110g pancetta, chopped
• 1 large brown onion, finely chopped
• 3 garlic cloves, finely chopped
• 3 cups red wine
• 3 x 400g cans chopped tomatoes
• 2 tsp chilli flakes
• 1 tbsp capers

METHOD

1. Place a large saucepan over medium heat. Add olive oil and add the pancetta, onion and garlic. Turn heat to low and sweat for 1-3 minutes.
2. Add the remaining ingredients, except for the capers, and cook for 2 hours on the lowest heat setting, giving it a quick stir every 30 minutes to prevent catching. In the last 20 minutes of cooking, taste and season using capers, salt and pepper. It should have a thick and chunky tomato sauce consistency. Store in an airtight container in the fridge or freezer.

Makes 6-8 cups (depending on how vigorously it reduces)

What to do with it

Casarecce with cannellini beans and Coronavino sauce

Cook 500 grams of casarecce pasta according to packet instructions and strain. Return to the pan and add 1 x 400g can rinsed cannellini beans and enough Coronavino sauce to generously cover. Season with salt and pepper and as much cheese as needed to get through this! A few basil or parsley leaves would work well, too. Serves 4.

Another suggestion: Place a cup or so of sauce in a baking dish, and nestle peeled, raw prawns in the sauce, then scatter with feta. Bake in a 170C oven until sauce is piping hot, prawns have cooked through and cheese has melted (about 10 minutes). Serve with chunks of sourdough for dipping.