Papardelle a la Amatriciana

My marinara sauce with proscuitto to make it an Amatriciana. Originally culled from Cooking Light Magazine--but altered over the years. The key is the combo of the wine, tomato paste, sugar and salt. It winds up providing an incredible depth of flavor in only 15 minutes of simmering.

Ingredients:
1 tablespoon olive oil
1 large chopped onion
¼ lb proscuitto, chopped
2 garlic cloves, minced
1 tablespoon dried italian herbs
1 tablespoon sugar
2 tablespoons tomato paste
¼ cup dry red wine or 3 T Balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained

Directions:
Heat oil in a medium saucepan over medium heat. Add onion, proscuitto and garlic, and sauté for 5 minutes.Add herbs, sugar, paste, wine (or vinegar), salt and pepper, stir to coat onions. Add tomatoes; bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Serve over cooked papardelle.