Debbie And Tony's Photographs And Memories The Life and Times of Debbe & Tony from Southampton, England
The Life and Times of Debbe & Tony from Southampton, England

Bacon and Mushroom Spaghetti Sauce

Bacon and Mushroom Spaghetti Sauce

My recipe for Bacon and Mushroom Spaghetti Sauce was taught to me by a friend who was a chef in an Italian restaurant.

I use smoked back bacon, which has less fat than the bacon I’ve seen in America, but you can use whatever you prefer.

I also remove all the visible fat. This is for two main reasons. One is to keep the meal healthy and the second reason is that I hate eating fat!

For a Vegetarian option, just leave the bacon and any meat stock cubes out!

You can serve this with which ever type of pasta you prefer. It’s also good on top of a jacket potato.

So for a tasty inexpensive meal, try this Bacon and Mushroom Spaghetti Sauce!


The Recipe

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. I prefer mine with the chunks of meat and tomato in it.

The Method

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

Add the chopped onions and crushed garlic to the oil and gently soften.

Add the 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 would 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.

Tony Says

While Debbie usually serves the spaghetti with the sauce on top (as in the photo), I prefer to mix the spaghetti and sauce in the pan before serving.

I like to have my sauce and pasta well mixed together before I start to eat it, which as I love sauce, helps to coat the spaghetti with the sauce, making it easier to not leave any on the plate.

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