John Myers
Ingredients for 4 servings:
- 200 g bacon
- 3 onions
- 3 cloves garlic
- 1 tsp salt
- 4 tsp sugar
- 1 tsp Italian herbs, dried and shredded or from the spice grinder
- ½ tsp pepper, freshly ground black
- 3 tsp broth, granulated
- 1 tube(s) Tomato paste
- 250 ml water
- 1 dashes vinegar
- 1 bottle of Cremefine, or 250 ml sweet cream
- 1 tbsp olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Anyone can cook it, a real children’s favorite, also great for kids to cook themselves
Preheat a medium-sized pot over low heat. First, trim the rind off the bacon, then add the thin layer of bacon to the pot. Then roughly separate the bacon into fatty and lean pieces. Dice the bacon slightly more finely and add it to the pot as well, then increase the heat to medium. Now chop the leaner pieces a little more coarsely, about 5 mm cubes… but that doesn’t matter. Add these to the pot after the fatty bacon has been rendered a bit. While the bacon is frying, peel the onions, halve them, and dice them as well. It doesn’t need to be too fine. Add them to the pot as they’re done. Stir occasionally to prevent them from sticking. Now peel and dice the garlic, not very finely; just split the cloves a few times, and add them to the pot as well. Stir in the olive oil and salt and fry for a few minutes over high heat. When it starts to thicken, reduce the heat to medium and stir in the tomato paste, sugar, granulated stock, Italian herbs, vinegar, and pepper, stirring to combine. Sauté briefly, then deglaze with the water. Let it boil briefly—not too much, or it will splatter. Then stir in the Cremefine, let it warm up, and season again. Great with all kinds of pasta, ravioli, and gnocchi. Note: On its own, the sauce has a very intense flavor. But the pasta absorbs it… if you add less seasoning, it will end up being bland.
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