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 Amatrice, northeast of Rome.

2 slices pancetta, 1/4 inch thick, diced 
Colavita Extra Virgin Olive Oil (EVOO)
 Vidalia  (or WallaWalla) onion, halved and sliced  ( about 1 1/2 cups)
3 cloves garlic, thinly sliced 
1  teaspoon red pepper flakes  
1/2 tps dried Marjorham, leased crushed in fingers and sprinkled on saute
1 large can imported Italian tomatoes, crushed or chopped. 
Kosher Salt and fresh ground black pepper.
1 large Bay Leaf

Saute diced pancetta in large saute pan, stirring in a little EVOO, 
until lightly browned.
Pour off all but 1 tablespoon of pork fat.
Add 1 Tablespoon olive oil to pan.
Add onions and pepper flakes to pan and saute until onions are soft,
 about 5 minutes. Stirring.
Add garlic and saute, stirring for 1 minute.
Add tomatoes, salt and pepper to taste and Bay Leaf , 
and chopped flat-leaf Italian parsely.
.
Stir and bring to a gentle simmer and cook uncovered for 20-25 minutes, 
adding bits of water if the sauce becomes too thick.
Adjust seasonings to taste, as desired.

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