This dish is a really good alternative to spaghetti Bolognese. This family friendly recipe has a tomatoey, vegetable-packed sauce which together with the subtle rosemary and sage, balances so well with the pork. This filling, batch cooking recipe is economical AND provides extra freezable portions for another day- whats not to love?!
Suitable for freezing
Preparation and cooking time: 40 minutes
1 bunch spring onions
1 tbsp olive oil
1/2 yellow pepper (cut the other half into strips and use as a snack)
500g minced pork
300g tin cannellini beans
½ teaspoon dried rosemary
½ teaspoon dried sage
400g tin chopped tomatoes
2 tbsp tomato paste
300g pasta (e.g. penne)
grated cheese to serve
- Clean, trim, and chop the spring onion (cutting with scissors is the easiest and quickest way) and peel then grate the carrot.
- Fry the onion and carrot with the oil in a large deep pan until the onion is soft. While the onion is cooking, deseed and chop the yellow pepper (into roughly 2Cm cubes).
- Once the onion is cooked, add the mince to the pan and fry until cooked through and starting to brown.
- Drain and rinse the beans then add these to the pan along with the Yellow pepper, herbs, tinned tomatoes and tomato paste.
- Bring the meat sauce to the boil then simmer, with the lid on the pan (stirring occasionally) for around 15 minutes, or until the vegetables are tender. Meanwhile cook the pasta and drain.
- Serve the meat sauce with the pasta and sprinkle with some grated cheese.
Tip: You might like to swap the beans for a peeled and grated sweet potato (just add to the pan with the carrot and onion).
This dish works just as well with rice as with pasta, or pile it into a jacket potato.