Post by dudette2001uk on May 30, 2015 17:01:07 GMT
Serves 4
Ready in 30-35 mins
Ragu can be frozen
**Free on extra easy
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 red chilli, deseeded (optional) and thinly sliced
1 tsp ground cinnamon
794g/1lb 2oz extra lean mince pork
198g/7oz cherry tomatoes, halved
400g can of chopped tomatoes
1 tbsp concentrated chicken stock
8 tbsp finely chopped basil
salt and pepper to taste
397g/14oz dried penne or rigatoni pasta
chopped basil leaves, for garnish
1. Stir-fry onion, garlic and red chilli in a non stick frying pan over a medium heat for 2-3 mins
2. Add cinnamon and pork mince and stir-fry for 3-4 mins. Add the tomatoes, stock and chopped basil. Bring to the boil. Season well, cover tightly and cook over a low heat for 20-25 mins.
3. While sauce is cooking, cook the pasta according to packet instructions. Drain and return to the saucepan. Pour over the meat sauce. Toss to mix well, garnish with chopped basil.
Ready in 30-35 mins
Ragu can be frozen
**Free on extra easy
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 red chilli, deseeded (optional) and thinly sliced
1 tsp ground cinnamon
794g/1lb 2oz extra lean mince pork
198g/7oz cherry tomatoes, halved
400g can of chopped tomatoes
1 tbsp concentrated chicken stock
8 tbsp finely chopped basil
salt and pepper to taste
397g/14oz dried penne or rigatoni pasta
chopped basil leaves, for garnish
1. Stir-fry onion, garlic and red chilli in a non stick frying pan over a medium heat for 2-3 mins
2. Add cinnamon and pork mince and stir-fry for 3-4 mins. Add the tomatoes, stock and chopped basil. Bring to the boil. Season well, cover tightly and cook over a low heat for 20-25 mins.
3. While sauce is cooking, cook the pasta according to packet instructions. Drain and return to the saucepan. Pour over the meat sauce. Toss to mix well, garnish with chopped basil.