Sugo All'Amatriciana

This recipe came to me from my sister through her ex sister-in-law who is Italian.  We called it "Amastriciana" and ate it over penne pasta, but when Lauren and I went to Italy we saw it as "All'amatriciana" and it was served over spaghetti or bucatini.  This wonder is a tangy tomato bacon delight.

• 2 cans 28 oz whole tomatoes
• 2 cans 8 oz tomato sauce
• 5-8 cloves garlic (to your taste), diced.
• 1/4 cup olive oil
• 1 pound bacon or pork cheek (called pork jowl in North Carolina)
• The reserved grease from the cooked bacon/pork.
• optional: 1 large onion, diced into 1 inch pieces

In a large stock pot, add tomatoes, tomato sauce, and 1/2 the garlic over low heat.  Cook the bacon, slice it into 1-2 inch lengths and add to the stock pot.  Use the resulting bacon grease in a frying pan to saute the onion and garlic until soft, and add the onion and garlic to the stock pot.  Simmer the sauce for at least 1 hour.  Serve over penne (or other) pasta and top with grated peccorino romano cheese.