For the bacon and tomato sugo, dice the onions and bacon and sauté in a pan with hot olive oil. Chop the garlic, add and deglaze with red wine.
Mix in the tomatoes, season with the herbs and simmer for about 15 minutes. Puree in a high-powered blender, pour back into the pan and season with salt and pepper.
Add a little pasta cooking water if needed.
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