No shortage of pasta dinners here.
- Tomato Puree
- Ground pork
Shallots, garlic, and csaid arrots sweat it out until soft with roughly chopped parsley. Then the tomato puree is added with chicken stock. Give the sauce some time to reduce to concentrate the flavors. Now out comes the immersion blender to whiz it all together.
Immerse the seasoned ground pork in the sauce. Simmer until tender. Serve with paparadelle or spaghetti. Finished with chopped parsley and grated Parmesan.