Pork mince pasta sauce
Pork & gammon
Pork mince pasta sauce
Minced beef is good – but minced pork is better. It lightens things up, which seems to bring out the individual flavours of this dish. It’s a fantastic match for pasta with garlic, fennel seed and a little chilli (à la The River Café). Serve it with a fresh green salad on the side.
Ingredients
- 400g minced pork
- 1 tsp fennel seeds
- oil for frying, e.g. vegetable or sunflower
- 2 red onions, chopped
- 2 garlic cloves, chopped
- 2 dried chillies, crumbled
- 2 bay leaves
- 250ml red wine
- 2 tins chopped tomatoes
- pinch nutmeg, grated
- handful Parmesan, grated
- 250ml double cream
- salt and pepper
Method
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Step 1
Mix the minced pork with the fennel seeds and seasoning and fry in a flameproof casserole dish with olive oil, keeping it on the move, for five minutes.
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Step 2
Add the red onions, garlic, chilli and bay leaves, and fry gently for 30 minutes. Turn up the heat and add the red wine.
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Step 3
Keep stirring for a couple of minutes and then add the chopped tomatoes.
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Step 4
Bring the whole lot to the boil and allow some of the liquid to evaporate. Reduce to a gentle simmer, put on a lid and cook for an hour.
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Step 5
Add the nutmeg, Parmesan and double cream. Stir until everything is incorporated and check the seasoning.
