SERVES 4
One 28-ounce can whole tomatoes
2 tablespoons extra-virgin olive oil, plus more for serving
1 tablespoon unsalted butter
3 ounces pancetta, finely chopped (optional)
1 medium onion, finely diced (about 1 cup)
6 medium cloves garlic, minced or grated on a
Microplane (about 2 tablespoons)
½ teaspoon dried oregano