In large saute pan, over medium heat, gently fry meat and onions in oil until the meat is

crisp, about 2 minutes, then add the wine and let it evaporate completely.

Remove the meat and set it aside, then add tomatoes to the pan, season with salt and pepper, and cook until you have a nice, thick sauce.

In the same pan, over high flame, toss the pasta with the tomato sauce and the reserved meat, mixing well but very quickly.

The traditional recipe call for pecorino to be grated on pasta at this stage, before serving: since I keep kosher, I can't add it to my plate, 'cause Jews don't mix meat and cheese in the same meal, but if you don't have any religious restriction please go ahead - it makes every pasta so much better!