• 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, cored, deseeded and diced
  • 450 g (14½ oz) minced pork
  • 1 red chilli, finely chopped
  • 1 teaspoon dried oregano
  • 500 g (1 lb) passata (sieved tomatoes)
  • 400 g (13 oz) can red kidney beans, drained and rinsed
  • salt and pepper
  • soured cream, to serve

Heat the oil in a saucepan, add the onion, garlic and red pepper and cook for 5 minutes until soft and starting to brown. Add the minced pork and cook, stirring and breaking up with a wooden spoon, for 5 minutes or until browned.

Add all the remaining ingredients and bring to the boil. Reduce the heat and simmer gently for 20 minutes. Remove from the heat, season well with salt and pepper and serve immediately with a dollop of soured cream and boiled rice or crusty bread.

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