My Version of a Classic Tomato Sauce

4 oz of chopped pancetta
2 Tablespoons of extra virgin olive oil
½ cup of small dice carrots
1 ½ cups of small dice yellow onion
6 cloves garlic, minced
1 tablespoon of tomato paste
28 oz of canned tomatoes (I like San Marzano tomatoes), chopped and reserve the liquid
2 cups of tomato puree
½ cup of red wine (I like using Chianti or any medium body red wine)
2 bay leaves
Salt and black pepper to taste

1. Heat a large dutch oven or heavy bottom pan to low heat and add olive oil. Add pancetta and cook until the fat is rendered, approximately 15 minutes.
2. Increase heat to medium and add the carrot and onion. Cook until the onion is translucent, about 5 minutes.
3. Add the garlic and cook for an additional 2 minutes or until fragrant.
4. Add tomato paste and cook until it turns a deep red color, approximately 5 minutes.
5. Add wine and cook for an additional 5 minutes
6. Add chopped tomatoes and tomato puree to your pan
7. Bring to a simmer and cook for 2 - 2 ½ hours
8. Put sauce in an immersion or countertop blender. Blend until the sauce is smooth.
9. Add salt and black pepper to taste