Ingredients | Serves 4 

3 tbsp olive oil 

1 large or 2 small onions, diced

3 cloves garlic grated or minced

3x basil stalks, finely chopped 

500g smoked bacon, chopped

150 ml Red wine (I used Merlot)

1x Tin Napolina plum tomatoes

Salt & pepper 

2x Bay leaves  

2 stalks basil, stalks finely chopped and leaves left whole

500g Napolina spaghetti 

Serve with mature cheddar cheese or fresh mozzarella 

Method

1. Place a wide saucepan on a medium-low heat and add the olive oil and onions. Cover with a lid and let them sweat for 10 minutes, stirring occasionally. The cooking of the onions is key, they should be soft and transparent. Add more oil or lower the temperature if they start to burn. 

2. Stir in the garlic and basil stalks. Return the lid and cook for a couple of minutes. 

3. Remove the lid and add the bacon, increase the heat slightly and let the bacon cook, until most of the fat is rendered. Don’t caramelise or overcook the bacon as you want to retain some of the bacon juices. Once the bacon is cooked, pour in the red wine and give it a stir.  

4. Bring to a simmer and then add the plum tomatoes using your hands or a potato masher to break the tomatoes up, rinse the tin with water (about ¾ full) and add this into the sauce. Season with plenty of salt and pepper, add the bay leaves and cover. Let this cook for about 20 minutes, remove the lid and let it reduce for about 5 minutes.  

5. Cook your pasta according to packet instructions, make sure you season the pasta water with salt. Drain once cooked and set aside. 

6. Once reduced and deeper in colour, remove the sauce from the heat and stir in the basil leaves. When wilted add the pasta making sure it’s evenly coated in the sauce. 

7. Serve with your cheese of choice, we love this dish with a good grating of mature cheddar and a little drizzle of extra virgin olive oil. 

Notes

If you don’t want to use wine you can substitute with 2 tbsp red wine vinegar and 1 tbsp tomato puree.