Rigatoni with Pork
Nutrition
Calories: 381 kcalCarbohydrates: 58 gProtein: 22 gFat: 21 gSaturated Fat: 14 gCholesterol: 28 mgSodium: 57 mgFiber: 8 gSugar: 11 gVitamin A: 50.975 IUCalcium: 52 mgIron: 14 mg
Ingredients
- 1 whole onion
- 1 whole carrot
- 1 whole celery stalk
- 2 whole Garlic cloves
- 2 tbsp butter
- 2 tbsp olive oil
- 5 oz ground pork
- 1 can 14 oz plum tomato
- 6 whole basil leaf for garnish
- 1/4 cup white-wine
- 3-1/2 cups rigatoni
- 1/8 cup freshly shaved parmesan cheese
Instructions
- Chop all the fresh vegetables finely, either in a food processor or by hand. Heat the butter and oil in a large skillet or saucepan until just sizzling, add the chopped vegetables and cook over medium heat, stirring frequently, for 3 - 4 minutes.
- Add the ground pork and cook gently for 2 - 3 minutes, breaking up any lumps in the meat with a wooden spoon.
- Lower the heat and fry for another 2 - 3 minutes, stirring frequently, then stir in the wine. Mix in the tomatoes, whole basil leaves, salt to taste and plenty of pepper. Bring to a boil, then lower the heat, cover and simmer for 40 minutes, stirring from time to time.
- Cook the pasta according to the instructions on the package. Just before draining it, add a ladleful or two of the cooking water to the sauce. Stir well, then taste the sauce for seasoning.
- Drain the pasta, add it to the pan of sauce and toss well. Serve immediately, sprinkled with the basil and shaved Parmesan.