|Streaky bacon||2 Ounce (50 Gram)|
|Mushrooms||2 Ounce (50 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Worcestershire sauce||1⁄4 Teaspoon (Few Drops)|
|Tabasco sauce||1⁄4 Teaspoon (Few Drops)|
|Ground black pepper||To Taste|
|French beans||1 Pound (450 Grams)|
|Grated parmesan cheese||3 Ounce|
|Freshly ground black pepper||To Taste|
Peel and quarter the onion, then chop finely using the double-bladed chopping knife.
Remove from the bowl and set aside.
Roughly chop the bacon and mushrooms, using the doubled-bladed chopping knife.
Melt the butter in a saucepan and lightly saute the onion, bacon, mushrooms and crushed garlic until soft.
Sprinkle with the flour, stir well and cook for a few minutes.
Strain the can of tomatoes and puree the fruit until smooth, using the double-bladed chopping knife.
Add the puree to the mixture in the saucepan with the sauces and seasoning.
Cook, stirring, for 5 minutes.
Meanwhile, trim the French beans and cook in boiling salted water until tender about 10 minutes.