Rich tomato sauce

Ingredients for 4 servings:

• 100 g bacon (belly bacon)
• 2 tbsp olive oil
• 1 onion(s)
• 1 carrot(s), grated
• 1 clove(s) garlic, chopped
• 1 tbsp tomato paste
• 2 cans of tomatoes, peeled
• 1 tbsp oregano, dried
• 1 pinch(s) of salt, sugar and cayenne pepper
• 1 tsp paprika powder
• Olives, black
• 1 shot of red wine
• 1 tomato(s), peeled
• 2 eggs
• 1 tbsp sour cream
• 1 mozzarella
• black pepper
• Basil, fresh
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

e.g. with penne

Boil the eggs hard and let cool. Remove the rind from the bacon, cut into thin strips, and fry in a saucepan or large frying pan with a little olive oil. Then reduce the heat. Finely dice the onion, add to the bacon, and sauté until translucent. Add the grated carrot and finely chopped garlic clove. Sauté a little tomato paste. Collect and reserve the juice from the canned tomatoes. Roughly chop the tomatoes and add to the pan. Season with oregano, salt, cayenne pepper, paprika, and a pinch of sugar. In an uncovered pan, cook the tomatoes over medium heat until thickened, but still retaining chunks. Add the black olives. Then stir in the reserved tomato juice and, if desired, a dash of red wine. Reduce the heat and simmer for a few more minutes. Peel the hard-boiled eggs and dice them. Blanch the tomatoes in boiling water, peel them, and dice them. Add the diced eggs and tomatoes to the pan, turn off the heat, and cover and let them warm through briefly. Stir the sour cream into the sauce and season again. Dice the mozzarella. Pour the sauce into a bowl, cover with the mozzarella cubes, and grind with black pepper. Season with a few drizzles of olive oil and garnish with sliced ​​basil leaves. Serve before the mozzarella melts and becomes stringy. Serve with penne rigate cooked al dente in salted water and a good glass of red wine.