Salsa all'Amatriciana Tomato Sauce with Bacon This is a favorite in and around Rome. Serve it on Bucatini with Pecorino Romano Cheese. Some cooks add a pinch or two of sugar. Beware. Tomato sauce is often tart after 10 minutes of cooking. Don't be tempted to add sugar at the beginning of the process. A chemical change occurs after about 30 minutes of cooking. The tart flavor usually disappears. If the Tomatoes are very ripe, sugar will not be necessary at all! 2 Tbls Olive Oil 2 - 3 oz Pancetta OR Bacon (finely chopped) 1/2 cup Onion (finely chopped) 1 Tbl fresh Garlic (finely minced) 3 1/2 - 4 cups fresh Plum Tomatoes (peeled, seeded, chopped)        OR canned whole Tomatoes        OR 6 oz can of Tomato Paste diluted in 3 1/2 cups water 1/2 tsp dried Oregano        OR 2 tsps fresh Oregano (chopped) 1/8 - 1/4 tsp Salt 1/8 - 1/4 tsp ground Black Pepper 1/4 - 3/4 tsp Red Pepper Flakes [ OPTIONAL 4 - 5 fresh Basil leaves (finely sliced) ] 1 Tbl Olive Oil 1. Heat 2 Tbls Olive Oil in pot. 2. Add Pancetta OR Bacon, saute 2 - 3 minutes        until it renders some of its fat. 3. Add Onion, saute until golden.        The Pancetta will have browned nicely. 4. Add Garlic, saute 10 - 15 seconds. 5. Add Tomatoes, Oregano, Salt,               Black Pepper & Red Pepper Flakes.        Stir, bring to boil, lower heat.        Simmer gently, uncovered about 30 minutes.        Stir once every 5 minutes or so. 6. After 30 minutes, sauce will have thickened. 7. Remove from heat,        Stir in [OPTIONAL Basil]        Stir in 1 Tbl Olive Oil.        Serve.