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Ingredients: 3 diced smoked back rashers 1 diced onion 3 (or more!) cloves of garlic chopped 4 quartered mushrooms 1 diced red pepper 1 dsp mixed herbs 1 dsp brown sugar 1 small can of tomato puree 1 small tub of cream 1 glass dry white wine seasoning |
Fry the onion in olive oil for two minutes on a medium heat and then add the bacon. Fry for a further few minutes until the bacon starts to brown. At this stage if there is a lot of fat from the bacon, you can strain off the excess. Add the red pepper, mushrooms, garlic, herbs and some ground black pepper. Fry for a further two minutes and then add the puree. Mix in well and then slowly add the wine and sugar. After three minutes reduce the heat to a simmer and cover for twenty minutes, being careful not to let it boil. Mix in the cream and increase the heat to a medium for 1 minute. Serve immediately, preferably with fresh pasta and parmesan cheese. |