Directions: |
Directions:Slice the carrots relatively thinly and dice onion to smallish pieces. Add both to the pan along with a good lug of olive oil. Place on a medium heat and cover with pan lid to allow to sweat until soft. Stir occasionally to prevent sticking.
Finely chop the garlic and cut / chop bacon in to pieces about 1" in size, removing the biggest pieces of fat if you wish.
When onions and carrots are just starting to get a bit of colour, add garlic and bacon and stir . Allow a couple of minutes for the bacon to change colour.
Open up a couple of the tins of tomatoes and add to the pan. If you wish to add additional vegetables, this is when I would add the softer ones, such as mushroom, courgette and peppers. Bring the sauce up to boiling and then turn down to gently simmer for an hour or so.Initially this will look a bit watery but the sauce will thicken up.
Every twenty minutes or so, give the sauce a stir to check it isn't catching at the bottom and taste. Add salt and pepper, perhaps a sprinkle of sugar and herbs to desired amount. A squirt of tomato puree can be considered along with an extra can of tomatoes.
When the sauce is suitably thickened, serve with your pasta of choice (tagliatelle, penne or rigatoni are my preferences) and grated cheese. Alternatively, it makes a nice filling for jacket potatoes. |
Personal
Notes: |
Personal
Notes: I like this sauce as something easy and tasty to prepare when you have a little bit of time to let it simmer. Preparation doesn't take long but I would recommend at least an hour for cooking. The sauce keeps well for a day or two and can also be frozen, with extra tomatoes added to bulk it up on defrosting, if required.
This recipe can be adapted to suit family tastes and what you have available. I always add the basics and throw in anything else I have left over that might work... Quantities have also been left to your own personal choice, although a basic suggestion for the serving size is added.
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