6 slices thick cut bacon (8 regular), chopped
2 medium onions, chopped
3 cloves garlic, minced
2 28oz cans crushed tomatoes
1 tsp oregano
1/2 tsp crushed red pepper flake (more or less to taste)
Cook bacon in a large pot over medium heat until rendered and just shy of totally crispy. Add onions, saute until soft and translucent, about 5-7 minutes. If onions start to stick too much to the bottom, add a little water to loosen.
Add garlic, tomatoes, oregano, and red pepper flake. (If using unsalted tomatoes, add ~3/4 tsp salt.)
Simmer uncovered over med-low for 1 1/2 hours, stirring occasionally. Adjust salt if necessary.