Rated 4 out of 5 based on 3 votes
- 500g g pork mince
- 500g g pasta of your choice
- 1 x carrot
- 1 x brown onion
- 4 cloves garlic
- 2 x celery stalks
- 1 tspn fennel seeds
- 1 pinch salt and pepper
- 1 splash olive oil
- 1 x 700ml jar of tomato passata
Makes 4 generous serves.
Place carrot, onion, garlic and celery in a food processor and blitz until finely chopped.
Saute over med-high heat in a large fry pan with olive oil.
Once the mix begins to caramelise, push to one side and add the pork mince and brown.
Give it a good lug of balsamic – about 3 tbsp and let it sizzle off the tart vinegar tang and leave behind the sticky sweet balsamic taste.
Season generously with salt and pepper and add the fennel seeds.
Add the passata and simmer gently, tasting and seasoning with salt and pepper again if required.
Drain your pasta but reserve some cooking liquid and toss it all together with the sauce (this is why you need a large pan) which will help to emulsify the sauce and stop that horrible water-in-the-bottom-of-your-bowl problem.
Optional: Toss through some fresh chopped parsley and garnish with grated parmesan.