Milanaise

Tomato sauce with mushroom and cured pork, cut fine. Built for pasta and for anything crumbed and fried.

600 g — ripe tomatoes

150 g — button mushrooms

80 g — smoked bacon

120 g — onion

10 g — garlic

80 ml — dry white wine

25 ml — olive oil

40 g — Parmesan, grated

5 g — salt

Render the pork, then brown the mushrooms in its fat over a high heat. Mushrooms in a cold pan release water and stew.

Add the onion and garlic, deglaze with wine, then add the tomato sauce and simmer twenty-five minutes.

Grate the cheese over at the table. Stirred into the hot pan it strings and the sauce goes grainy.