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Pasta with bacon and sun-blushed tomato sauce

Dried pasta 125g

Classic tomato sauce 500ml
Olive oil 2tbsp
Red onion sliced 1
Sun-blushed tomatoes 8
Bacon lardons 124g
Flat leaf parsley chopped 25g
Salt and pepper to taste
Parmesan grated to serve To taste
1. Heat a large pan of salted water, when it reaches the boil adds the pasta and cook until al’dente.
About 12 minutes but follow the cooking instructions on the packet.
2. Meanwhile take a heavy bottomed sauce pan warm.
3. Add the sliced onions and sweet off in the olive oil.
4. In a separate frying pan, brown off the bacon lardons, drain off any fat and add to the onions.
5. Add the classic tomato sauce and the lightly chopped sun blushed tomatoes and bring to a simmer.
6. Once the pasta is cooked strain well and immediately add the to
cooked tomato sauce.
7. Stir well to coat all the pasta. Add the chopped parsley and correct
the seasoning.
8. Serve hot with fresh grated parmesan cheese sprinkled over the top.

Classic Tomato Sauce

Yield ¾ litre
Butter 30g
Bacon 15g
Garlic clove ½
Onion 50g
Carrot 50g
Celery 30g
Flour 30g
Tomato puree 60g
White stock ¾l
Bayleaf ½
Sprig thyme 1
Seasoning To taste

1. Heat a pan and melt the butter in it. Add the chopped bacon and sweat it out in the pan.
2. Peel the garlic add a good pinch of salt and crush with the back of a chefs knife
3. Add the garlic to the pan and cook out
4. Chop the vegetables into a mirepoix and add to the pan, continue to sweat it out.
5. When cooked add the flour (if it is still damp add more flour) and cook out to a blond roux. – cool
6. Add the puree Return to the heat and add the white stock a little at a time bringing to a mass each
time, continue until all the stock is added and the tomato sauce is just boiling.
7. Add the thyme and bayleaf (and a Bouquet Garni) and simmer for 45 minutes to cook out. Pass
through a chinoise into a suitable container ready for use.