Spaghetti with Tomato and Pepper Sauce
|Oil||2 Cup (32 tbs) (for frying)|
|Garlic||1 Clove (5 gm)|
|Onion||1 , chopped|
|Cooked pork||4 Ounce, minced|
|Tomatoes||8 Ounce, chopped|
|Pepper||1 Small (red or green or a little of both)|
|Chopped parsley||2 Tablespoon|
|Hot water/Stock||1 Cup (16 tbs)|
|Parmesan cheese/Pecorino cheese||3 Tablespoon|
Heat the oil in a pan, brown the garlic, onion and pork.
Remove the garlic, add the chopped tomatoes, sliced red pepper and parsley, cook for 5 minutes before adding sufficient hot water or stock to make a sauce.
Add the salt and pepper last.
Simmer until the tomatoes are reduced to a pulp, stirring occasionally.
The longer you cook the better the flavour, but make sure the sauce does not become too dry.
Cook the spaghetti in the usual way, drain and mix well with grated cheese.
Pour the sauce over and sprinkle with grated cheese.