Mum’s Pasta

3 tbsp olive oil

1 large or 2 small onions, diced

5 cloves garlic grated or minced

500g smoked bacon, sliced

150 ml red wine

1 tbsp tomato paste

2x tin tomatoes

2x bay leaves

Salt & pepper

2 stalks basil, leaves only (optional)

To serve: spaghetti, grated cheddar & extra virgin olive oil

Method

Set oven to 150C.
Place a heavy based saucepan on a medium-low heat and add the olive oil, onions garlic at the same time. Cover with a lid and let them sweat for 10 minutes, stirring occasionally. The cooking of the onions is key; they should be soft, buttery and slightly golden. Add more oil or lower the temperature if they start to burn.
Remove the lid and add the bacon, increase the heat slightly and let the bacon cook, until most of the fat is rendered. You’re looking for a jammy consistency. Once the bacon is cooked and caramelised, add the red wine and bring to a simmer.
After a couple of minutes (when the alcohol has cooked off) add the tomato paste and tin tomatoes, rinse the tin with a little water and add this into the sauce. Season with plenty of salt and pepper, add the bay leaves and cover.
Cover and bring to a simmer before placing into the oven to slow cook for about 20 minutes.
Cook your pasta according to packet instructions, make sure you season the pasta water with salt. Drain once cooked and set aside.
Once reduced and deeper in colour, remove the sauce from the heat and stir in the basil leaves. When wilted add the pasta making sure it’s evenly coated in the sauce.
Serve with your cheese of choice, we love this dish with a good grating of mature cheddar and a little drizzle of extra virgin olive oil.

Notes