One Dish Meal! The sweetest of the carrots adds just the right flavor to this simple, yet hardy meal. This dish also gets it’s classic richness from the ground pork. So delicious, even as leftovers! INGREDIENTS: (Serves 6)
- 1 lb. good ground pork
- 1 lb. favorite spaghetti (I used thin: Cooked according to directions)
- 2 cans 8 oz. tomato sauce
- 2 large carrots (peeled and cut into small chunks)
- 2 cloves garlic (rough chopped)
- 1 large shallot (large dice)
- 1/2 tsp. Italian seasoning
- olive oil
- salt & pepper
In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Heat a medium pot of salted water to boiling on high (for spaghetti).
Add the garlic, carrot and shallot; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly softened.
Add the ground pork, season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 6 to 8 minutes, or until browned and cooked through.
To the pan, add the tomato sauce and 1/2 Cup of water: season with salt and pepper and Italian seasoning. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes, or until the sauce has thickened. Turn off the heat.
While the sauce is cooking, add the spaghetti to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (following instructions on the box). Reserve 1/2 Cup of spaghetti cooking water, drain thoroughly.
Transfer the cooked spaghetti to the pan of sauce. Cook on medium, stirring vigorously to coat the spaghetti, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the reserved cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste.
Top with some parmesan cheese if desired and serve along with your favorite salad!
This recipe looks scrumptious! Thanks Mary!
Thanks Gail, it’s a repeater for sure!