Cream and Tomato Pasta Sauce        Serves 4-6
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

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.