1/2 lb. thickly sliced bacon
3 tbsp. olive oil
2 1/2 lg. onions, coarsely chopped
3 lg. garlic cloves, minced
1 (28 oz.) and 1 (16 oz.) can tomatoes, chopped with liquid
1 tbsp. tarragon, or 2 tsp. sugar
2 tsp. salt, to taste
1/2 tsp. red pepper
1/2 c. minced fresh parsley
1 1/2 lbs. pasta
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, about 5 minutes. 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.