Red Sauce Recipe:
4 oz cubes pancetta
1 tablespoon olive oil
2 garlic cloves, mashed
2, 15 oz cans tomatoes of choice
1/2 can Campbell’s chicken broth
1 tablespoon miso paste
1 tablespoon tomato paste
2 large Parmesan rinds
Cool pancetta in olive oil over medium heat for five minutes then add in garlic and continue to cook for 2 more minutes.
Add in everything else, bring to a simmer then reduce heat to medium low and simmer gently, to reduce and thicken sauce, for 30 minutes.
Remove Parmesan rinds and toss with cooked pasta. Serve with grated Parmesan.