Bacon and Cropwell Bishop Stilton Pasta Sauce

Bacon and Cropwell Bishop Stilton Pasta Sauce
Posted 21 January 2016 by Melanie Gibson
  • 3-4 rashers of bacon chopped into pieces

  • 1 onion roughly sliced

  • 1-2 peppers roughly chopped

  • Handful of mushrooms sliced 

  • 1-2 tablespoon of tomato puree and or ketchup if you like it sweeter

  • Tin of chopped tomatoes

  • Juice of a lemon

  • 1-2 teaspoons of demerara sugar (to taste)

  • Vegetable stock cube

  • Chopped fresh parsley (or whatever fresh herbs you have to hand)

  • 75 - 100g Cropwell Bishop Blue Stilton 

  • 1.

    Fry the bacon until nearly cooked, then add the sliced onion.  

  • 2.

    When cooked add enough tomato puree and/or ketchup to coat the bacon and onions. 

  • 3.

    Next add the peppers and mushrooms and cook for a couple of minutes before adding the tinned tomatoes.  

  • 4.

    When heated through add the lemon juice and sugar and then crumble in the stock cube.  

  • 5.

    Just before serving add in the chopped herbs and season to taste.

  • 6.

    Serve on top of cooked pasta and crumble the Stilton over the top. 

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