It is made with "soffrito" - onion, celery, and carrot -which Italians would call a mirepoix. This combined with some great ground pork, and garlic, and finished with a great pasta make a classic dish.
Ingredients:
10 Ounces Ground Pork
4 Cloves of Garlic
1 Carrot
1 Stalk Celery
1 Yellow Onion
1 Bunch Parsley
50 g of Tomato Paste (about 2 ounces)
1/4 cup of Grated Parmesan Cheese
Prep
Peel and mince the Garlic
Peel and small dice the Carrot
Small dice the Celery
Small dice the onion
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| Heat a pan to medium heat. Add Grapeseed oil and salt and pepper to taste. Break up the pork with a wooden spoon and cook until the pork is browned and cooked through. |
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| Move the pork to a small bowl. Don't scrape the bits off the bottom we will use those. |
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| Reheat the pan over a medium heat. Add 1 Tablespoon of Grapeseed Oil. Take the garlic, onion, celery, and carrot and place the small diced bits into the pan. If the pan is a bit dry add some Grapeseed oil (1 tablespoon should do it). Mix together and add salt and pepper to taste. |
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| Add the 2 ounces (50 grams) of tomato paste and stir in until it becomes darker |
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| To this add 1 cup of water and add the pork |
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| Season with salt and pepper and stir as needed. Should be thick in 4-6 minutes. |
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| Place the al dente pasta into the mix along with 1/2 of the pasta water. Add cherry tomatoes, some parsley, and plate with Parmesan Cheese |
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