1 kilogram minced pork
(about 10% fat is the best)
0.5 kilograms tomatoes
(ripe - blanched and peeled)
83 ml extra virgin olive oil
125 ml red wine
10 cloves garlic
1 handful fresh basil
2 teaspoons dried oregano
Start by frying the garlic until golden in the half the oil. When its done add the onion and fry until soft and sweet. Simmer for about 10 minutes until soft and then add the pork mince, stirring to separate. Simmer for a further 15 minutes before adding the wine, which should be simmered off for a couple of minutes.
Finish by adding the tomatoes, remaining oil herbs and seasoning. Leave to simmer for at least an hour. My Uncles tend to think that around 8 hours is needed!!
The sauce should be a little on the salty side, which will be toned down when it is mixed with the pasta later.
Serve with Farfalle, penne or spaghetti, torn basil leaves , more virgin olive oil and importantly, Parmigiano Reggiano. Enjoy
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