Pasta and Pork

(Serves 4-5)


Note: If using tinned tomatoes reduce quantity of stock by half.


  1. Fry onion and celery in olive oil until lightly browned.
  2. Add carrots, garlic, black pepper and fennel seeds. Fry gently for a couple more minutes.
  3. Add about half of the stock, cook hard stirring continuously until liquid has evaporated.
  4. Add sausagemeat, increase temperature and break up meat. Continue cooking until all meat is white and some is browned .
  5. Add tomatoes, wine and stock.
  6. Bring to the boil and simmer for 15 minutes. The mixture should now be sloppy without being watery.
  7. Cook pasta in separate pan.
  8. Drain pasta and add to meat and vegetables with the paprika.
  9. Cook for a couple of minutes and then add half of the cheese.
  10. Stir to distribute the cheese.
  11. Serve with the remaining cheese in a separate dish.