Prep. Time 15 mins
Cooking Time 35 - 40 mins
Yields 6 servings
PreparationWhat You Need 3 tbsp (42.6 g) butter*
1 onion, finely minced
2 lb (1 Kg) lean ground pork
4 slices of sun-dried tomatoes, chopped
28 oz (796 ml) 1 can tomatoes
4 cloves garlic, finely minced
1 tbsp (15 ml) dried basil
1 tsp (5 ml) pili-pili pepper** or dried chili pepper, chopped
1 lb (500 g) 1 package of spaghetti
Pepper, to taste
2 tbsp (30 ml) chopped fresh parsley
Butter and cream, in sufficent quantity to reheat pasta
Instructions Heat 3 tbsp (42.6 g) of butter in a pan and cook onion and ground pork for 5 to 6 minutes, over medium heat. Add sun-dried tomatoes, canned tomatoes, minced garlic, basil and pili-pili pepper or dried chili pepper. Mix and cook over low heat, covered, for 30 minutes.
In large saucepan, cook spaghetti according to package directions; drain. Season sauce with salt and pepper, then add chopped parsley.
Reheat pasta with butter or cream for 1 to 2 minutes; cover with sauce and serve immediately.
*Butter is used twice in this recipe.
**Small hot pepper.