Makes enough sauce to serve 4. It's intense so you just need enough to lightly coat the pasta. It would also make a great sauce for lasagna. Or you can freeze it to enjoy in the middle of the winter.
4 cloves garlic
4 anchovy fillets pack in oil
1 tablespoon tomato paste
a pinch of red pepper flakes (or more if you like)
1 tablespoon olive oil
6 pieces thinly sliced guanciale (pancetta or bacon), chopped or cut with scissors into 2" pieces
1 onion, diced
1/3 cup red wine
6 large heirloom tomatoes (stick with colors in the red family for a vibrant red sauce), cored and then sliced and then cut into about 1" square pieces
1 pound dried bucatini (or spaghetti)
kosher salt (for pasta water)
1/3 cup chopped parsley
1/2 cup grated parmesan, pecorino, or piave cheese
Make a paste out of garlic, anchovies, tomato paste, and red pepper flakes with a mortar and pestle or food processor. Set aside.
DASH AND BELLA
Cook pork over medium heat until golden and crispy on both sides. Removed with slotted spoon and place on paper towel. Pour out half of rendered fat. Place back on medium heat. Add onion and cook until softened (about 5 minutes). Add cooked pork and garlic/anchovy puree and cook for about a minute, stirring the whole time. Don't let it brown. Add wine and cook until it's mostly evaporated. Add tomatoes. When it comes to a boil, turn it down to a simmer. Cook for many hours, stirring about every 30 minutes or so. When it's nice and thick (3-4 hours), taste and adjust seasonings with salt and pepper.
Bring a big pot of water to the boil. Add a handful of kosher salt. Add pasta. Cook until al dente. Before draining pasta, scoop out a cup or so of pasta water into a pitcher. Drain pasta and place pasta back in pot. Add about a cup of the sauce and a splash of pasta water. Crank heat. Stir for a few seconds until pasta is coated with sauce. You might need to add a bit more sauce or pasta water. Serve immediately with the following toppings at the table: pasta water, chopped parsley, grated cheese, olive oil, and coarse salt.