Bacon and Mushroom Tagliatelle
Preparation time: 15 minutes
Cooking time 15 minutes
Serves 4
Ingredients
8oz/250g x smoked bacon, cut into small pieces
4 x button mushrooms, sliced
1 x onion, peeled and diced
1 x clove garlic, peeled and finely chopped
1 x sliced courgette (optional)
400g tin chopped tomatoes
½ glass red wine
1 x chicken stock cube dissolved in a little hot water
Good pinch of Italian herbs
1 x tbsp tomato purée
1 x tsp sugar to taste
Salt and pepper to taste
Thickening granules if necessary
1 x tbsp crème fraîche (optional)
Tagliatelle, cooked and drained
Olive oil for frying
Garnish - Grated parmesan cheese and chopped basil leaves (if suitable for the dysphagic patient) to serve
Method
- Heat the oil and fry the bacon for 1-2 minutes in a frying pan. Drain any excess liquid which may be salty.
- Add a little more oil if necessary and add the onions and garlic and fry for few minutes.
- Add the mushrooms (and courgette if used) and fry for a further 1-2 minutes.
- Add the wine and heat for a few minutes.
- Add the chopped tomatoes, stock and the tomato purée. Bring to the boil, stirring.
- Simmer for 5 minutes.
- Check seasoning and add sugar and thickening granules if necessary.
- Add crème fraîche (if used) and heat through.
- Combine the sauce with the cooked tagliatelle and spoon onto plates.
- Sprinkle with grated parmesan and, if used, basil.