Servings: 6

800g canned tomatoes 800g canned tomatoes
150g ham, roughly chopped 150g ham, roughly chopped
100g kalamata olives, roughly chopped (not too small) 100g kalamata olives, roughly chopped (not too small)
1 onion, finely chopped 1 onion, finely chopped
1 stick celery, finely diced 1 stick celery, finely diced
1 carrot, finely diced 1 carrot, finely diced
1 dessertspoon capers, rinsed and finely chopped 1 dessertspoon capers, rinsed and finely chopped
2 cloves garlic, finely chopped or crushed 2 cloves garlic, finely chopped or crushed
Chives, chopped (fresh if possible) Chives, chopped (fresh if possible)
1 - 1½ tablespoons sugar, to taste 1 to 1½ tablespoons sugar, to taste
Small pinch Chilli flakes Small pinch Chilli flakes
Red wine (lots!) Red wine (lots!)
Cracked pepper Cracked pepper
Basil (optional) Basil (optional)
Salt - May not be required due to the saltiness of the other ingredients Salt - May not be required due to the saltiness of the other ingredients
Parmesan cheese, to serve Parmesan cheese, to serve
 
Pasta of choice Pasta of choice

Saute the celery and carrot for several minutes, until just starting to soften. Add onion and continue cooking until onion is soft but not browned.
Add garlic and cook for 1 minute or until fragrant.
Add the ham, olives, chives and capers. Cook for a minute or two.
Add roughly chopped tomatoes, sugar, chilli flakes and red wine. Then add cracked pepper to taste.
Simmer this sauce on low heat for as long as possible. The longer it simmers the greater the depth of flavour.
Serve over your favourite pasta. Preferably pasta that has something for the sauce to "grab onto". Like a thick fettuccine, larger spaghetti, linguine, penne, spirals or shells.
Sprinkle over parmesan, to taste.

Adding 1 or 2 small anchovy fillets to cook down with the onion does elevate the flavours beautifully.  Adding 1 or 2 small anchovy fillets to cook down with the onion does elevate the flavours beautifully.
I also add a generous sprinkling of basil (freshly chopped or dried) to the sauce just prior to serving.  I also add a generous sprinkling of basil (freshly chopped or dried) to the sauce just prior to serving.