John Myers
Fiery Pork and Vegetable Sauce with Pasta
The perfect fiery pork and vegetable sauce with pasta recipe with a picture and simple step-by-step instructions.
- 200 g Pork goulash from the Brandenburg wool pig
- 80 g Pimentos de Padron, cut into rings
- 2 Carrots, finely diced
- 0,5 pole Leek, finely chopped
- 150 g Celery, cut into fine cubes
- 70 g Parsley root, finely diced
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 0,5 tsp Cinnamon
- 1 tbsp Tomato paste
- 1 tsp Cumin
- Harissa paste
- 400 g Pureed tomatoes
- 300 Veal stock
- 30 g Chocolate 80% cocoa
- 1 Orange, the abrasion
- Black pepper from the mill
- Salt
- Oil
- 1 small Ladle of pasta water
- Cut the pork into small cubes with an edge length of approx. 5mm. Please also make sure that the vegetables are really very finely diced (approx. 3 mm edge length). Small cubes mean a larger surface = more roasted aromas = a lot more taste.
- Now heat up some oil in a saucepan and fry the meat all around nicely, then add all the vegetables and roast them vigorously for a few minutes while turning, then add the tomato paste and cinnamon and roast vigorously for about 3 minutes and then deglaze with the pureed tomatoes. Season with pepper, salt, cumin and some harissa paste to taste. Start carefully with the harissa paste and then feel your way towards the desired degree of spiciness.
- Now put the lid on the pot and the stove on the lowest setting and let the sauce simmer gently for at least 3 hours (for me it was 7, the longer the better the taste), occasionally deglazing with the veal stock.
- Then cook the pasta you want al dente. Remove a small ladle from the pasta water and add to the sugo, this gives it another bond. Now season again to taste. Turn off the stove, the sugo must now no longer boil and add chocolate and let it dissolve and stir in well and then fold in the orange zest and serve with the cooked pasta.
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