This is very similar to pasta alla amatriciana which is not very common in the U.S. I was taught how to make this by a lady from Rome. The proportion of onions to tomato in a true amatriciana is about 1 tomato per 3 onions, and her recipe called for neither basil nor chili peppers, but did use a sprinkle of nutmeg. Also, you should use the bacon grease to cook in rather than draining it and using the olive oil, for the best flavor (though this recipe as written is healthier than using the bacon grease). As other reviewers have noticed, amatriciana isn't really a sauce but is clumpy. You can puree it but traditionally it is clumpy. Don't expect it to taste like a 'regular' spaghetti sauce or you will be disappointed - amatriciana is a totally different dish and when done well is quite delightful.
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This is very similar to pasta alla amatriciana which is not very common in the U.S. I was...