This one has many versions and can be adapted to be spicier depending on your taste buds. Here is my Italian version of this versatile pork dish.

Ingredients

– 1 large onion, diced
– 8 oz pork pieces
– 1 tin diced or chopped tomatoes
– 2 tbsp tomato puree
– 2 tbsp ketchup
– 1 tbsp brown sugar
– 1 tbsp lemon juice
– 1 tbsp Worcestershire sauce
– 2 bay leaves
– 1 tsp oregano
– Fresh black pepper to taste
– 2 tbsp oil
– 6 oz pasta shapes of choice
– ½  cup water

Method

1. Preheat oven to 350 degrees, gas mark 5.
2. In a large oven proof pan with lid, heat oil on medium high and cook onion till translucent.
3. Remove onion, and cook pork pieces till browned.
4. Return onion and meat to pan and add all other ingredients, bring to a rapid boil, cover, and place in oven.
5. Cook for 90 minutes.
6. Remove casserole from oven, remove bay leaves and add pasta, mix thoroughly. Cover and return to oven.
7. Cook for a further 20-25 minutes or until pasta is cooked then serve.

SERVES: 4 portions

NOTES: I hand blend the tomatoes till smooth, this is a family preference.

Alternately, instead of oregano and the extra water, I spice this basic recipe up with 2 tbsp of sweet chilli sauce and a pinch of chilli flakes, along with cucumber wedges, then serve this as chilli pork with rice.

Give it a try, it’s delicious.