PORK ITALIENNE

 

PORK ITALIENNE

 

Serves 4

Points per serving: 2½

 

240 g extra lean minced pork

1 small red onion, or 3 shallots, finely chopped

2 garlic cloves, crushed

1 tsp mixed dried Italian herbs

120g button mushrooms sliced

300ml passata, (sieved plum tomatoes)

1 stock cube, dissoved in 150ml water

240g pasta shapes or spaghetti

salt & pepper

fresh basil or oregano and sliced red onion to garnish

 

Mix together the pork mince, onion or shallots, garlic and herbs.  season and form into 16 meatballs.

 

Place meatballs in a cold non stick pan and slowly increase the heat, dry frying until lightly browned.  Add the mushrooms and dry fry them for a few minutes.  Stir in the passata and stock.  bring to the boil and simmer gently for 20-25 mins to reduce the liquid by about 1/3rd, stirring occasionally.

 

Ten minutes before the end of the cooking time, put the pasta on to cook.  Cook until just tender then drain and serve with the meatballs.  Garnish with chopped fresh herbs and sliced red onion.