Maltagliati with Onion-Tomato Sauce - Lidia

Ingredients

• 1 pound dry lasagna, broken into irregular pieces, about 2-inches wide
• 5 tablespoons extra-virgin olive oil
• 3 ounces thick-cut bacon, in ½-inch pieces (1/2 cup)
• 1 medium onion sliced (1-1/2 cups)
• ½ cup diced celery, ¼-inch cubes
• 1 teaspoon salt or to taste, plus salt for the pasta pot
• ½ teaspoon peperoncino or to taste
• 3 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1 cup freshly grated pecorino plus more for passing