Italy is known for it's variety of local dishes. 
Sometimes they are so local people 10 miles away have never heard of them. 
This sauce is from the town of Amatrica, northeast of Rome.

2 slices pancetta, 1/4 inch thick, diced 
1 red  or vidalia onion, halved and sliced  ( about 1 1/2 cups)
3 cloves garlic, thinly sliced 
1  teaspoons red pepper flakes  
1 large can imported Italian tomatoes, crushed or chopped. 
Salt and pepper
1 large Bay Leaf

Saute driced pancetta in large saute pan, stirring, until lightly browned.
Pour off all but 1 tablespoon of fat.
Add 1 Tablespoon olive oil to pan.
Add onions and pepper flakes to pan and saute until onions are soft, about 5 minutes. St
Add garlic and saute, stirring for 1 minute.
Add tomatoes, salt and pepper to taste and Bay Leaf.
Stir and bring to a gentle boil, reduce heat and simmer uncovered for 20-25 minutes.
Adjust seasonings to taste.

Serve over your favorite  pasta with grated Parmigana Reggiano or Romano cheese.
Note: This sauce is served in Amatrica with Bucatini a thick, round pasta with a hole in the center, but you can use any pasta such as  Spaghetti or Linguine.