1 onion, chopped
Pancetta or good quality smoked bacon chopped (amount depends on how much you like it)
2 cloves REAL garlic, crushed
1 tin good quality tomatoes
white wine (not essential)
Gently saute the onions without browning them. This is important, do not tempted to rush this or you end up with crunchy white bits that taste like pineapple.
When onions are nice and soft, turn up the heat and chuck in the bacon and garlic. Stir around until the bacon is nicely cooked through.
Add a splash of white wine (if you are using it) and allow it to cook to burn off the alcohol taste
Add the tomatoes and give it a good stir
Add a good splodge of tomato paste
Crumble half a beef stock cube in (or a whole one if you prefer more intense flavour)
Stir in a bit of the basil but save most for the end
Allow it to come to a quick bubble before turning right down to low.
Leave it bubbling away for an hour or a bit longer, depending on your stove, stir occasionally.
You will know it's cooked when it starts to thicken.
Check the seasoning and add salt and pepper if necessary. Stir in some freshly chopped basil.
Serve on pasta and spinkle with parmesan and fresh basil