Focaccia with bacon and tomato

I have previously cooked Focaccia and blogged about it. That was a pretty simple bread recipe and I added nothing to it, so I decided to have another go and add a few frills.

The original recipe uses Rosemary and Parmesan cheese and I added neither of these to my first try at the recipe, purely because both were in short supply. This time I decided to forgo the Rosemary as once again there was none to hand. However there was bacon! Also, I thought that some tomato would brighten it up a little. So I had a recipe.

The first rising was done in the usual way, in a warm spot. For the second rising, the recipe says to put the bread into a cold oven with a dish of hot water. I decided instead to put the bread into the grill which sits above our oven, with the oven on and the actual grill off. This worked splendidly.

After the second rising I added chopped bacon and chopped tomato and dusted it all with ground parmesan. If it looks a bit “rustic”, some visitors arrived as I cooking so I was short of time, but I reckon it looks pretty good anyway!

Focaccia with bacon and tomato
Focaccia with bacon and tomato

By the way, it tasted good too!

Spaghetti Bolognese

Today I decided to make “Spaghetti Bolognese”. Since I didn’t know what constitutes a Bolognese sauce I asked Mr Google who kindly directed me to Wikipedia. I found out that, interestingly, that Spaghetti and Bolognese sauce (a meat-based sauce or ragù) are not traditionally served together in Bologna and Italy. It didn’t even start out containing tomatoes! (

However the recipe today for Bolognese sauce includes a meat base, with a relatively large tomato component. The other ingredients seem more variable so I decided to wing it.

I browned the beef mince in a pan, and in another pan I started off the onions. To the first pan I then added a small tin of tomato paste, and added a small amount of herbs and seasoning. I also added some diced fresh tomato and red pepper.

Work in progress, "Spaghetti Bolognese"
Work in progress, “Spaghetti Bolognese”.

Here’s a picture of the work in progress. The onion and the tomato are a bit chunky for a proper Bolognese sauce, perhaps. Wikipedia says that they should be chopped up smaller.

I added the partly cooked onion and red pepper and then I remembered that the recipe included bacon. That sounded like a good idea to me but I had to defrost some first. (Maybe I’ll use the rest of the bacon for a bacon and egg pie? I’ve not tried pastry yet!). Anyway, in some bacon went.

Sauce on hold while the spaghetti cooks
Sauce on hold while the spaghetti cooks

Just about then I realised that I’d forgotten to start off the spaghetti! Whoops! So I had to take the almost completed Bolognese sauce off while I boiled some water and put some spaghetti on to cook.

In the last picture you can see the end result. It tasted pretty good too!

However, I just realised that I had forgotten to add the mushrooms that I had meant to add. Oh well!

Spaghetti Bolognese - final result
Spaghetti Bolognese – final result