Pork Seasoning

2 teaspoons dried parsley
2 teaspoons dried Italian seasoning
1 1/2 teaspoons black pepper
1/2 teaspoon fennel seed
1/2 teaspoon paprika
1 teaspoon red pepper flakes
2 teaspoons salt
1 tablespoon minced garlic
1 teaspoon minced dried onions

Combine all ingredients in a jar and stir well. Store in an airtight container.
To use: Stir 4 teaspoons of seasoning into 1 pound of lean ground pork and set aside for the recipe below. Save the remaining seasoning for another recipe.

 

Pasta Sauce

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 chopped garlic cloves
1 lb seasoned pork, see recipe above
2 tablespoons tomato paste
28 oz can of whole cherry tomatoes {Cento}
28 oz can fire roasted red pepper strips, undrained
5 fresh basil leaves,
2 pinches of sea salt

Pasta
1 lb bucatini pasta
Parmesan cheese

Directions
For the sauce
Melt the butter and olive oil in a large, deep skillet with a cover.
Add the seasoned pork to the pan and cook until lightly brown. Add the onion and garlic. Cook until the onion softens, about 5 minutes. Add the tomato paste and cook 1 mi ute. Add the remaining sauce ingredients.

Bring the mixture to a boil. Reduce the heat to low, with the cover ajar cover cook the mixture until it thickens for 2 hours.

For the pasta
Cook the pasta according to package directions to just the al dente stage. Using tongs transfer the pasta from the cooking water to the pan with the sauce and cook gently for 2 minutes Serve in pasta bowls topped with grated Parmesan. add a green salad and bread if you want a fuller meal.

 


Posted by in Cheese, Healthy Italian Cooking, Pasta, Pork, roasted red pepper, Sauces, tomato