Recipe by Luther
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.
Top Review by Karen=^..^=
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.
- 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.