Bavette with Squid in Tomatoes sauce

Bavette with Squid in Tomatoes sauce

2 cans pelati (400 g)
2 medium onions (julienned)
4 cloves garlic (julienned)
100 g pancetta (sliced finely)
2 bay leafs
pinch of dry oregano
small pinch of ground nutmeg
1 tsp. sugar
250 g squid tentacles and squid cut in small pices.
½ tsp garlic powder
Olive oil
300 g bavette pasta

In a large saucepan, heat the olive oil over moderately low heat. Add the onion, pancetta, fresh and dry garlic and cook for a few minutes, stirring every once in a while, until fragrant and golden. If the mixture is too dry, add 2 – 3 tbsp. of water. Add sugar, stir in the pelati and remaining spices and bring to a simmer. Cook on low heat for about 15 minutes. Stir occasionally. Remove from fire, mix well with immersion blender, return to the heat and add squid, cook for 10 more minutes (more or less, until the excess liquid evaporates).

Meanwhile, in a large pot of boiling, salted water, cook the bavette until almost done, about 8 minutes. Drain the pasta.

Add the pasta to the sauce.