500g-600g minced pork shoulder (we used quality local meat from Tudges)
1 tsp sea salt
1/4 tsp cayenne pepper
1/2 tsp freshly cracked black pepper
1 tsp smoked paprika
1/4 tsp chilli flakes
¼ tsp fennel seeds
¼ tsp dried oregano
¼ tsp dried thyme
2 tsp dried basil
2 large garlic cloves
1½ Tbsp good quality balsamic vinegar
1.Add the oil to a large pan over a medium heat. When the oil is hot, add the marinated meat, onion & the garlic. Gently fry until light brown, breaking the meat apart as you go.
2. Mix in the rest of the ingredients one by one & bring to a simmer. Reduce the heat slightly, cover and cook for 45 minutes & you’re ready to serve with a pasta of your choice.
Tip from The Cooking Plumber
If you have a good bottle of dry red wine handy and don’t mind losing 1 Tbsp, add it to the minced pork marinade ingredients.
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