- 1 Pkg Bacon
- 2 Lg (28oz) Cans of Diced Tomatoes
- 1 Pkg Mushrooms
- 1 Lg White or Yellow Onion
- 1/2 Cup Sherry (or another preferred wine)
- 3 Tbsp Brown Sugar
- S&P to Taste
This is a great sauce because it is easy to make and it lasts. I put it over angel hair pasta and coat it with freshly grated parmesan.
Caramelize the onions in a saucepan with olive oil or butter. About 3 minutes before they are done add the mushrooms cut up into cubes. Add the brown sugar, then salt and pepper to taste.
While the mushrooms are cooking cut the bacon into small pieces (about 3/4 inch or less across). I like to keep the bacon in the freezer for 10 min before cooking so it’s easier to cut. In a deep pot cook the bacon over med-high heat until done.
Add sherry to the bacon.* Keep on med-high heat.
Once the sherry has reduced slightly, add the onions and mushrooms. Let simmer for 5-7 minutes.
Drain one can of the tomatoes, then add both to the medley of awesomeness. Let cook on very low heat (stirring occasionally) for at least an hour, (2-3 hrs are preferred).
The leftovers for this only get better after each day. The sweetness grows exponentially when left in the fridge.
*Best sentence on this site!