Heat a medium dutch oven over medium heat. Once warm, add bacon to pot and cook until chewy, but not crispy. Spoon bacon out of the pan and reserve in a bowl for later.
Return dutch oven to stove with rendered bacon fat still in the pan. Over medium heat, add minced garlic and onions and cook for a few minutes. If the bacon wasn’t very fatty and you need more fat in the pan, add some olive oil.
Add Piment d’Ville, salt, peppers, thyme, rosemary, and bay leaf. Cook until onion is translucent. Add white wine and cook for a few more minutes. Add tomatoes.
Simmer until sauce has thickened to the consistency of a pasta sauce, about 10-15 minutes. Add bacon back to sauce and season with salt to taste.
