Bacon And Mushroom Spaghetti Sauce

Serves 2 - 3

250 grams of Bacon chopped
1 Spanish onion medium sized chopped
1 can of chopped tomatoes
1 clove of garlic crushed
As many sliced mushrooms as you like
1 beef Oxo cube - or any beef stock cube
Splash of Lea & Perrins Worcestershire sauce
Splash of Olive oil
Dollop of Tomato Puree
1 Tsp of Oregano, Basil or Mixed Italian herbs
Splash of wine if you want!

I don't salt the sauce because of the salt in the bacon, but you may prefer to add more.

If you want to make enough for more servings, just increase the quantities.

My friend likes this as a smooth sauce so he purées his in a blender and then briefly reheats before serving.

Add a splash of olive oil to a pan and allow to gently heat through.

Add chopped onions and crushed garlic and gently soften.

Add chopped bacon and cook through stirring thoroughly to mix in with the onions and garlic.

Then add your tomatoes, crumbled stock cube, splash of Lea & Perrins, herbs and tomato purée to suit your taste.

When all of the ingredients have been added and stirred well together, then add the sliced mushrooms and gently stir in with a wooden spoon.

Cover the saucepan and simmer gently for around 20 minutes, stirring occasionally. If you'd like the sauce thicker, either add more purée or leave the lid off so the liquid can evaporate until it's of a consistency that you like.

If you're adding wine, put it in about 2 or 3 minutes before serving.

I like to have my sauce with wholemeal Spaghetti.

It's equally as good with pasta.

I also top it with grated cheese and have garlic bread on the side.

For a romantic meal for two, add a glass of wine, some candlelight and let the magic begin!