Thursday, 21 March 2013

Bacon Bolognese

Bacon Bolognese

5 strips bacon, chopped
1 medium carrot, chopped fine or grated
1 stalk celery, chopped fine or grated
4 cloves garlic, chopped fine or grated
¾ cup beef broth
1 28-ounce can diced or whole tomatoes (I use San Marzanos and cut them up in the pot)
1 tablespoon oregano
1 tablespoon basil
lots of grated Parmesan

In a large saucepan or dutch oven cook bacon over medium-high heat until brown but not completely done. Add carrots, celery, onion, and garlic, and cook until onions are soft. Add broth, tomatoes, oregano and basil. If using whole tomatoes, snip them up in the pan with kitchen shears. Simmer over low heat for an hour.  Season with fresh ground black pepper.

Serve over hot pasta with loads of Parmesan.

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