Sauce- Matriciana

This is a popular pasta sauce in Rome. It can also accompany gnocchi (Italian potato dumplings).
The sauce freezes well, so I just cook up a batch. Traditionally this is made with pancietta, but if that's not available substitute bacon.

24 oz tomato sauce
1 small onion
3 oz pancietta or bacon
Salt & pepper
Red wine (optional)

Cut the onion in quarter, then slice thinly. Sauté in a few tbsps of olive oil in a medium saucepan.
Slice the pancietta or bacon in slivers. Add to pan.
Sauté until onions are golden, add 1/2 glass of red wine. Simmer.
Add tomato, salt & pepper to taste.
Simmer another 15 minutes.
Serve on pasta or gnocchi with a generous sprinkle of parmesan cheese on each plate.