Tomato Boscaiola recipe

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Ingredients

1 teaspoon olive oil
6 slices bacon, cut into small pieces
1 large onion, diced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 ½ teaspoons dried basil
1 (10.75 ounce) can cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese, or more to taste
½ cup milk, or as needed
2 teaspoons dried parsley

Nutrition Info

263.2 calories
carbohydrate: 16.2 g
cholesterol: 28.8 mg
fat: 15.6 g
fiber: 1.7 g
protein: 13.7 g
saturatedFat: 5.6 g
servingSize: -
sodium: 1149.7 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Cook and stir bacon, onion, and garlic in hot oil until bacon and onion are thoroughly browned, 5 to 7 minutes. Reduce heat to medium-low. Stir diced tomatoes and basil through the bacon mixture, cook at a simmer for 5 to 10 minutes.

  2. Stir cream of mushroom soup through the tomato mixture and about 1/2 cup milk. Stirring constantly, increase heat to medium and slowly stir Parmesan cheese into the mixture. Gradually stir 1/2 cup milk into the mixture until it is creamy enough for you preference. Cook and stir until hot, about 5 minutes. Stir parsley into the mixture just before serving.

Recipe Yield

4 servings

Recipe Note

A creamy bacon, mushroom, and tomato sauce. Easy to make and delicious. Serve hot over fettuccine and enjoy.

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