Tomato cream sauce with Thai curry, bacon, onions and herbs

Ingredients for 4 servings:

• 1 pack of smoked belly (twin bacon) or two 1.5 cm slices of smoked belly meat
• 4 m.-sized onion(s)
• 2 garlic cloves or more to taste
• 1 can of tomato paste, triple concentrated, 140 g content or one tube (200 g), double concentrated
• 4 tbsp Italian herbs
• 3 tbsp sugar, it will not be sweet
• 1 tsp vegetable broth
• 1 tbsp, heaped Thai curry paste
• 250 ml Cremefine or whipped cream
• n. B. Salt and pepper, black, from the mill
• ½ liter of water
• 1 tbsp coconut oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

a delicious sauce that is made very quickly from ingredients that you normally have at home

Dice the bacon or cut it into strips, but not too finely; you don’t want it to cook through and be noticeable as chunks in the sauce. In any case, too coarse is better than too fine. Place a pot on the stove, add the oil and bacon, and fry them on full heat. Now, at the same time, quickly peel the onions and dice them not too finely, then add them to the pot. Finely dice the garlic and fry it too, stirring occasionally. When the contents start to stick to the bottom of the pot and the onions are translucent, add everything except the water and cream or creme fine to the pot, season well with pepper, and stir. Be careful, it sticks quickly, but it should still be browned. Deglaze everything with a little water and bring to a boil again. Then add all the water and loosen the sediment with a wooden spoon. When everything has dissolved, let the mixture simmer for a while, then stir in the cream. Season the sauce to see if it needs more salt. It depends on the bacon, how salty it was, and also whether there was salt in the curry paste. It should taste very mild at first and then very spicy. Cook everything through again and you’re done. We like to eat the sauce with penne rigate or macaroni and lamb’s lettuce. The sauce is easy to store and tastes even better the second day. If you pour the leftovers over diced raw chicken breast in a casserole dish and put it in the oven for 30 minutes, you have a fantastic, effortless dish.