- 30ml olive oil
- 500g pork shoulder, cubed
- 200g bacon, chopped
- 100g leeks, sliced
- 2 sticks celery, chopped
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 1,5 litres prepared chicken stock
- 1 red pepper, sliced
- 250g mushrooms, sliced
- 250g pasta (we used fiorelli pasta)
- 125ml sour cream
- grated Parmesan, to serve
Heat half the oil in an ovenproof casserole dish. Once it’s hot, add half the pork and brown well. Remove from the casserole and set aside. Heat the remaining oil and then add the remaining pork and brown those pieces too. Remove from the casserole and set aside.
Brown the bacon in the casserole. Remove it from the casserole and then add the leeks, celery and garlic. Sauté for a few minutes. Return the browned ingredients to the casserole and enough stock to cover the meat. Add the rosemary. Bring to the boil then reduce the heat and simmer slowly for 2 hours or until the meat is almost tender. Add the red pepper and mushrooms and simmer for a further 15 minutes.
Stir in the remaining stock, increase the heat and bring to the boil. Add the pasta, and cover and cook for 10-15 minutes until the pasta is al dente. Stir a few times during cooking to prevent sticking.
Stir in the sour cream and season to taste with salt and freshly ground black pepper. Top with plenty of Parmesan and serve immediately.
Images and recipe courtesy of Ideas/Idees Magazine.