Melt the butter over medium heat, and add the pancetta. After the pancetta starts to release it’s aroma and renders down, add the onion, garlic, and cook until translucent.

Now add the nutmeg, red pepper flakes and the salt and pepper. You want to just let the mixture sauté gently until it smells fantastic, usually about 5 to 10 minutes over medium heat.

Then add the tomatoes, bring it back to a simmer, and let it slowly cook. After 1 to 2 hours, you will have an amazing rich sauce, which is perfect with any tube pasta. Florence always served it with penne, so I do the same.

Before you add the sauce, always sprinkle your grated cheese over the drained pasta, toss and then add the sauce and toss again, and then add more Parmesan cheese. Tossing is the key to a well-made pasta dish.