2 large cans (28oz) crushed tomatoes
2 8oz heavy cream
1 large can (28 oz) plain tomato sauce
½ lb prosciutto (or bacon)
2 stalks celery
3 carrots
1 stick butter
1 cup grated parmesan cheese
salt & pepper to taste
8 cloves garlic
fresh basil
1 large onion
6 anchovies
¼ cup olive oil
1 cup vodka (optional)
In a food processor chop celery & carrots as fine as possible, put aside. Chop onion and garlic in processor as fine a possible, put in saucepan with anchovies and olive oil and sauté. Add celery and carrots and sauté for a few more minutes. Add crushed and plain tomato, basil and vodka. Add tbsp salt and 1 tsp pepper. Bring everything to a boil and then simmer on medium-low heat, continuously stirring pot. Cut prosciutto or bacon into small squares (as small as possible). In a small saucepan add prosciutto, with 1 stick butter, sauté for a few minutes (do not burn or overcook). Add heavy cream and grated cheese, stir well. Cook for about 5 minutes, stirring constantly. Add entire cream mixture into pot with red sauce. Cook until desired thickness is achieved.
Vodka Sauce courtesy of Rosalie Buccellato, dish courtesy of Jaclyn Buccellato
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