*Macaroni with Bacon Sauce*
Serves 4 to 6
This is one of those old fashioned dishes that just never go out of style. Economical and easy to put together, it uses ingredients I always have in my larder, and best of all, it’s delicious! It’s also a good way to get some vegetables into kids that balk at eating vegetables, I’ve never had one turn their nose up at this yet! I like to serve it with a salad and some crusty rolls for mopping up all the sauce. I make short work of all the mincing by using my food processor. It works a treat!
¼ pound of lean bacon, cut into 1 inch squares
3 medium carrots, peeled and finely minced
3 medium onions, peeled and finely minced
1 large green pepper, de-seeded and finely minced
2 cups sliced fresh mushrooms
1 fat clove of garlic, peeled and minced
¼ cup of tomato paste
Salt and black pepper to taste
1 tsp Italian seasoning
1- 1 ½ cups of hot vegetable stock
1 pound of macaroni
Grated parmesan cheese*
Heat a large skillet over medium high heat. Add the bacon and cook, until it starts to crisp up a bit and the fat begins to run. Add all the vegetables, mushrooms and the garlic and cook, stirring from time to time, until quite tender. Drain off any fat, if present. Add the tomato paste, seasonings and enough of the hot vegetable stock just to make a sauce that is thick enough to coat the pasta, but not runny. Let simmer for about ten minutes.
In the meantime bring a large pan of salted water to the boil. Cook your macaroni according to package directions. Drain well when done and stir the hot macaroni into the sauce, mixing well to coat. Let stand a few minutes before serving. Serve hot with a healthy dusting of grated parmesan cheese on top.
*Note: if you are not fond of Parmesan Cheese, a nice cheddar goes very well also.