I start my sauce off with the obligatory finely chopped onion and garlic and as it starts to pick up a bit of colour I then add a pack of chopped bacon.
I have probably mentioned before about the bacon that I buy
but I will reiterate. If you are going
to cook with bacon and cut it up you do not need to buy those lovely slices. I buy packs of cooking bacon pieces from
Morrison’s or Sainsbury’s and they cost around £1.00 for two or three times the
amount of perfect bacon. You don’t know
what you will get inside the pack and it can be a mixture of smoked and
non-smoked and different sized pieces. A
kind of bacon pot luck. The pack I used
for this meal had loads of small bits and mostly smoked but there was also a
big and thick piece which I have popped into the freezer and will use to make a
lovely white bean soup.
To my frying pan I added the bacon chopped up, two finely chopped courgettes, half an aubergine,
peeled and finely chopped, two large grilled red peppers, a handful of sliced mushrooms, and seasoned to taste with salt&pepper, dried
oregano, dried basil (you can use fresh of course but I didn’t have any to
hand), tomato puree, smoked chipotle Tabasco sauce and about 2 Tablespoons of
pesto. To all of this I added two tins of plum
tomatoes and let it all simmer for about 30 minutes.
I served the sauce on spaghetti and a little grated cheese.
Mr R thought this was a really delicious meal and was making
plans to take some for lunch the following day even before he finished his
meal!
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