Americana sauce

Hello, so as promised, I will do a sauce to go with pasta. All you need to do with the pasta is put it through the fettuccine setting, dust with flour and hang on a drying rack (700g of flour, 7 eggs). This makes enough for 7 people. This sauce is so easy, it's basically just a bolognaise sauce, without the mince and with chilli. So if you have a secret recipe or family way of making a basic tomato sauce, than do that, but this is the way that I do it.
Firstly, you will need: A selection of cured and smoked meats. For example, I use prosciutto, ham, left-over Christmas ham, salami and chorizo (1cm slices). Also a handful olives, 1 onion, 2 cloves of garlic, half a long chilli (seeds removed, dried hot chilli flakes, 5 tomatoes diced, 4 cans of 400g of diced tomatoes, dried herbs, 1 bay leaf (preferably fresh), a glass of red wine, tomato paste, a handful of white sugar, Worcestershire sauce, olive oil, fresh parsley (chopped with oregano), oregano, parmasan and basil leaves.
SAUCE - To start, heat 1 teaspoons (rough measurements) of oil and fry off onions, garlic, chilli (fresh) and chorizo. Then fry off other meats and olives. Once onion is lightly coloured and chorizo is cooked, add the red wine to de glaze the pan, stir. Then after about a minute of stirring, add tomatoes (fresh and tinned), bay leaf and a few drops of Worcestershire sauce. Let that simmer away.
PASTA - Meanwhile, get a BIG pot and fill with hot water. Place on highest heat and add 1 - 2 tablespoons of salt. Let it come up to a boil.
SAUCE - Add 1 tablespoon of tomato paste, a handful of white sugar, some dried herbs, oregano and parsley. Depending on how hot you want your sauce to be depends on how much chilli flakes, so add to your liking SLOWLY as you can't take out what you put in. I would recommend putting the chilli in 1 teaspoon at a time. Continue to simmer until serving
PASTA - Place pasta into boiling water, separate with your fingers and cook for 4 - 6 minutes until al dente (soft). Drain, if needed, do in batches and keep water (So, once cooked, lift out of the water with tongs and place in collinder to finish draining.
Serve with grated parmasan and garinsh with basil.
Comment if you have a request or if your have tried it, tell me what you think of it.
Till next time,
Kat Xx