Bacon in a Neapolitan Sauce

 Lots of odds and ends of vegetables in the fridge, along with bacon, so this dish, based on a Neapolitan style sauce (chopped tomatoes with pepper, oregano and basil), consists of peas, green beans, green pepper strips, celery, chopped shallots, carrot, grated Parmigiano Reggiano cheese, chopped bacon rashers, ham stock, and garlic. 

The shallots, carrots, pepper strips, peas, green beans, bacon, garlic, and celery were stir-fried for ten minutes at a medium heat in olive oil. If you prefer the bacon to be crispy, stir-fry it first and then add the vegetables. 

Add boiling water, turn down the heat to a simmer, add the chopped tomatoes and the herbs, and cover the pan with glass. Simmer for forty-five minutes to an hour. Served with basmati rice and a sprinkling of grated Parmigiano Reggiano cheese.

Bacon in a Neapolitan Sauce