For the Tomato Sauce:
2 tablespoons extra virgin olive oil
1/2 Spanish onion, cut into 1/4-inch dice
2 cloves garlic, thinly sliced
11/2 tablespoons chopped fresh thyme
2 tablespoons finely shredded carrot
One 28-ounce can whole tomatoes
1/2 cup extra virgin olive oil
12 ounces or pancetta or good bacon
1 red onion, cut in half lengthwise and sliced into 1/4-inch-thick half-moons
3 cloves garlic, sliced
1 1/2 teaspoons hot red pepper flakes
1 pound bucatiniFreshly
grated Pecorino Romano
To prepare the tomato sauce, heat 2 tablespoons olive oil over medium heat in a 3-quart saucepan. Add onion and garlic, and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot, and cook until the carrot is quite soft, about 5 minutes.Add the tomatoes with their juice, and bring to a boil, stirring often. Lower the heat and simmer until thickened, about 30 minutes. Season with salt.
Meanwhile, in a 10- to 12-inch sauté pan, combine 1/4 cup olive oil, the pancetta or bacon), onion, garlic and red pepper flakes. Cook over low heat until the onion is soft and the meat has rendered much of its fat, about 12 minutes. Drain.
Add the tomato sauce, bring to a boil, lower the heat and let the sauce simmer for 6 to 7 minutes.
While the sauce simmers, cook the bucatini in the boiling water for about a minute as per package directions, until al dente Drain