Bacon Tomato Ragu
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A sweet and smokey ragu made with bacon, sweet tomatoes, and lots of herbs, perfect for topping Ben's spinach arugula pasta or any other pasta.
Ingredients
  • 1 lb bacon, cut into bite sized pieces
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 large tomatoes, diced, or 1 can diced tomatoes
  • 1 cup white wine
  • 2 tablespoon tomato paste
  • 1 cup basil, minced, plus more for serving
  • Salt and pepper to taste
  • Salt and pepper to taste
  • 1 lb pasta of choice, (see spinach and arugula pasta recipe above) cooked
  • ½ cup toasted pistachios, chopped, for serving
  • Parmesan cheese for serving
Instructions
  1. In the bottom of a large pot, cook bacon pieces until crispy, 7-10 minutes. Remove bacon but reserve grease in pot.
  2. Add onions and garlic to pot and sauté in bacon grease until softened, 5 minutes. Add tomato paste and stir to combine, 1 minute.
  3. Deglaze pot with white wine and cook 3 minutes until alcohol is evaporated and sauce is slightly thickened. Add tomatoes, basil, and cooked bacon pieces, season with salt and pepper, and cook over low heat until tomatoes are broken down and sauce is thickened, about 30 minutes. Season again as needed.
  4. Serve sauce over cooked pasta, topping with reserved basil, Parmesan cheese, and toasted pistachios.
Recipe by The Two Bananas at https://thetwobananas.com/fresh-spinach-arugula-pasta-tomato-bacon-ragu/