Meals and Courses

  • 3 tablespoons olive oil, plus extra, for drizzling
  • ½ onion, finely chopped
  • 1 carrot, finely diced
  • 2 celery sticks, finely diced
  • 2 garlic cloves, finely chopped
  • 350 g (12 oz) pork fillet, cut into 1 cm (½ inch) cubes
  • 2 teaspoons finely chopped rosemary, plus few leaves to garnish (optional)
  • finely grated rind of ½ lemon
  • 400 g (13 oz) can chopped tomatoes
  • 200 ml (7 fl oz) chicken stock
  • salt and pepper
  • 50 g (2 oz) Parmesan cheese, freshly grated, to serve

Heat the oil in a saucepan over a low heat and gently fry the onion for 5 minutes until soft and golden. Add the carrot, celery and garlic and fry gently for another 5 minutes.

Stir in the pork, rosemary and lemon rind, and fry for a few minutes until the pork is lightly browned all over. Season with salt and pepper.

Add the tomatoes and stock. Bring to the boil, then gently simmer over a low heat for 30 minutes. Serve hot with rigatoni or penne pasta, drizzled with a little extra olive oil and garnished with the rosemary, if liked. Serve the grated Parmesan in a bowl at the table for sprinkling over the top.

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