1/2 lb. bacon
3 tbsp. olive oil
2 1/2 lg. onions, coarsely chopped
3 lg. garlic cloves, minced
1 (28 oz.) + 1 (16 oz.) can tomatoes, chopped, with liquid
1 tbsp. tarragon or 2 tsp. sugar
2 tsp. salt, or to taste
1/4 tsp. red pepper flakes
1/4 c. minced fresh parsley
1 1/2 lbs. pasta
Butter
Grated Parmesan

Fry bacon until crisp. Drain. Pour all grease except 1 tablespoon from skillet. Add olive oil and onions to skillet. Saute onions until wilted. Stir in garlic, tomatoes, salt, tarragon and pepper. Simmer 30 minutes to reduce liquid. Crumble bacon and add along with the parsley. Remove sauce from heat.

Toss cooked pasta with a bit of butter and then some of the sauce. Top each serving with additional sauce and cheese. Serves 6.