Public-domain recipe with an original dish photograph.
200 g milk cream 150 g tomato sauce 100 g pancetta olive oil onion paprica parsley (optional)
Cut onion to small pieces and pancetta to cubes about 1 cm long. Fry them on low fire until onion darkens. Add milk cream and tomato sauce and stir. Add a small pinch of sugar, then season with salt and paprica. Also add parsely, if you like it. Cook stirring slowly on low fire for 10 minutes or until the sauce thickens.