Prep 10 mins
Cook 20 mins
A recipe that has evolved from a bolognaise sauce made with bacon. Quick and popular. Can be made as one pan - by keeping bacon in pan, but preferable to remove.
- 6 slices streaky bacon
- 1 (15 ounce) can chopped tomatoes
- 1 large onion
- 1 large pimiento
- 2 garlic cloves
- 1 bay leaf
- 2 tablespoons olive oil (or vegetable oil)
- 1 dash Tabasco sauce
- 1⁄2 teaspoon black pepper (to taste)
- fresh basil leaf (to taste)
- 1 tablespoon sun-dried tomato (optional)
- cheddar cheese (grated to sprinkle on top)
- Chop streaky bacon crosswise into small strips and fry until almost crispy. Remove from pan.
- Chop onion and pimento, add to frying pan with olive oil and fry until soft. I prefer to give a high heat initially to slightly caramelise.
- Add finely chopped or pressed garlic into pan for last 5minutes.
- Add bacon back into pan, together with tomatoes, bay leaf, Tabasco, sun-dried tomato. Simmer for 10 minutes.
- Stir in herbs and black paper for last minute or so.
- Serve with pasta and with grated cheddar cheese (or parmesan, if you prefer) on top.
This was ok, but not something I'd make again. Although we love the ingredients, they just don't seem to work together here. The bacon overpowered everything else; maybe using less would correct this. Thanks for sharing, though. It was interesting to try something different.