Tomato Purée Minced Pork Meat Pasta
Servings 4
Ingredients
Pasta
- 400 Dried spaghetti
- 1 tbsp salt
- 1 pot water
Meat sauce
- 400 g minced pork meat
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 20 ml cooking wine optional
- 1/2 bulb yellow onion diced
- 2 clove garlic minced
- 2 tbsp olive oil
- 300 g organic tomato purée
- 40 ml Red wine
- 100 g sugar
- 1 tsp sugar
Serving
- 200 g Parmesan
- fresh basil leaves
Instructions
Spaghetti
- Bring a large pot of water to a boil. Then add the pasta and one tablespoon of salt. Stir to stop the pasta from sticking and cook according to the packet instructions.
- When it is fully cooked, drain in a colander and drizzle with olive oil to prevent the spaghetti from sticking together.
Pork Meat Sauce
- Season minced meat with one tablespoon of salt, cooking wine, and ground pepper.
- Heat a saucepan over medium heat with two tablespoons of oil, onion, and garlic. Then cook for a few minutes.
- Add the seasoned pork mince, red wine, and basil. Cook the meat until browned all over, then stir in the tomato purée followed by sugar. Bring to a boil. Add a splash of water if it is looking a bit dry.
Serving
- Divide the spaghetti between 4 plates and spoon the meat sauce on top.
- Serve with meat sauce, a scattering of basil leaves, and plenty of fresh Parmesan.