So I promised you a recipe, and here it is. This is one I’ve found and adapted over the last few weeks in an attempt to get it ‘right’. It’s originally from an American recipe so I’ve been running with it using American measures. Oh, and there is an optional twist, one that I can highly recommend.
- 1.25 lb minced pork mince
- 8oz tomato paste
- 1½ tomatoes, chopped
- 1 red bell pepper, chopped
- 1/2 cup onion, chopped
- 2 cloves of garlic chopped
- 2 celery sticks, chopped
- 1½ teaspoons cumin
- 1½ teaspoon chilli powder
- ½ teaspoon pepper
- 1 fresh chilli
- 1½ teaspoons salt
- ¾ cup water (add more if needed)
- a handful of grated cheese
- low sugar cottage cheese
- fresh chives
- A Parmesan Rind
- Brown meat in a medium-large pan. Once almost finished, drain off fat and sprinkle ½ teaspoon salt over meat.
- Add onions, garlic, the chilli and peppers to pan and continue to cook for 12 minutes.
- Combine cooked pork, onions, peppers, tomatoes, celery, water, and tomato paste in a medium-large pot.
- Stir spices into the pot. Bring to boil, then reduce heat to low-medium and let simmer for 12 hours, stirring every 30 minutes or so.
Note, If you can’t spare 12 hours cook for as long as possible the longer you let it cook down, the better it will taste.
Add some of the rind from a used up piece of parmesan. Don’t be tempted to grate it, just add the piece during the simmering time, and remove it afterwards. It will increase the depth of flavour as well as help to thicken the sauce.
Serve with either broccoli or cauli rice. Grated Cheese, a spoonful of cottage cheese and some chopped chives.