Spaghetti with Smoked Pancetta and Cherry Tomatoes

INGREDIENTS
3 tablespoons of extra-virgin olive oil
1 small onion, finely diced
100 g of Italian smoked pancetta
250 g of cherry tomatoes, halved
1 fresh chilli, minced
200 g of spaghetti
Salt

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Beef Braciole

INGREDIENTS
For the beef braciole:
1.2 Kg of sliced feather steak (about 20 slices)
A little bunch of fresh flat-leaf parsley
A little bunch of tender celery leaves
3 cloves of garlic, peeled
1 little shallot, peeled
Black pepper, freshly ground
150 g of Parmigiano Reggiano or Pecorino cheese, diced in to 1 inch pieces
For the sauce:
5 tablespoons of extra virgin olive oil
1 big onion, diced
1 glass of dry red wine
3 x 400 g good-quality tinned chopped tomatoes
2 bay leaves
1 teaspoon of sugar
Salt

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