Pork and Pepper Pasta

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Ingredients (serves 4)

500g pork mince
Olive oil
1 small red onion (finely chopped)
2 cloves of crushed garlic
1 large red pepper (cut into thin strips)
1 large green pepper (cut into thin strips)
Paprika
500g pasta of your choice

For the tomato sauce

Olive oil (enough to sweat the bacon and vegetables to a light colour)
Bacon trimmings (cut into rough dice)
200g Carrots (cut into rough dice)
200g Onion (cut into rough dice)
200g Celery (cut into rough dice)
1 Bayleaf
1 sprig of Thyme
1 clove of crushed garlic
200g Flour
300g Tomato puree
1.5 ltrs chicken or pork stock
25g Sugar

Method

1. Heat the oil in a pan and add the onion, garlic and peppers.
2. Sweat them off until soft but without colouring. Put to one side.
3. Add some more olive oil to the pan and add the pork mince.
4. Cook until the meat is sealed and no raw meat is visible, sprinkle paprika to taste over the meat.
5. Add the part cooked vegetables to the meat and stir together.
6. Add the prepared tomato sauce to the meat and simmer until fully cooked.
7. Either serve on top of, or mixed in with your choice of cooked pasta and serve with grated Parmesan cheese.
8. The recipe for a basic tomato sauce is given below, although if preferred, a good quality ready made pasta sauce will suffice.

To make the tomato sauce

1. Heat the oil in a thick bottomed pan and add the bacon and fry until lightly coloured.
2. Add the vegetables and cook to a light colour.
3. Add the bayleaf, thyme and garlic.
4. Add the flour and gently cook, stirring continuously with a wooden spatula to prevent sticking.
5. Add the tomato puree and stir in.
6. Bring the stock to the boil and gradually add to the other ingredients, avoiding all lumps.
7. Add the sugar and season.
8. Allow to simmer for 1 hour, stirring frequently.
9. Pass through a fine strainer and serve with the pasta dish.

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