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Pork And Carrots With Spaghetti

Microwaverina's picture
Ingredients
  Boneless pork shoulder 3⁄4 Pound, cut into 3/4-inch pieces
  Sliced carrots 1 1⁄2 Cup (24 tbs) (1/4-inch slices, about 3 medium)
  Onion 1⁄2 Cup (8 tbs) (about 1 medium)
  Chopped onion 1⁄2 Cup (8 tbs) (Using 1 Medium Sized)
  Garlic 2 Clove (10 gm), finely chopped
  Water 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)
  Instant chicken bouillon 1 Teaspoon
  Dried basil leaves 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Bottled brown bouquet sauce 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Corn starch 1 Tablespoon
  Cold water 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Margarine/Butter 2 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Hot cooked spaghetti 3 Cup (48 tbs)
Directions

1. Mix pork, carrots, onion, garlic and 1 tablespoon water in 2-quart casserole. Cover tightly and microwave on medium (50%), stirring every 3 minutes, until pork is no longer pink and vegetables are crisp-tender, 9 to 11 minutes.
2. Stir in 3/4 cup water, the bouillon, basil, salt, bouquet sauce and pepper. Cover tightly and microwave on medium (50%), stirring every 3 minutes, until pork is tender, 27 to 29 minutes.
3. Mix cornstarch and 2 tablespoons water; stir into meat mixture. Cover tightly and microwave on high (100%) until thickened and boiling, 1 1/2 to 2 minutes.
4. Stir margarine and cheese into cooked spaghetti. Serve pork and vegetables over spaghetti.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Microwaving
Ingredient: 
Pork

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