Pancetta Olive Oil Yellow Onions Garlic Red Pepper Tomato Paste
Prep and measure all ingredients. Then, cook the pancetta over medium-low heat until it becomes crispy and most of the fat has been rendered. Remove it with slotted spoon and set it aside to drain on paper towels.
Add onions, garlic, and crushed red pepper flakes. Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.
Move onion mixture to one side of pot. Then add tomato paste and cook it for about 30 seconds.
Pour in some broth and stir to loosen and scrape up any browned bits on bottom of pot.
Add remaining broth, rosemary, cheese rind, salt, and black pepper and stir until all ingredients are well combined.