Tips & Tricks:
- I use an 8 litre stock pot to make this as it is really big batch. Please feel free to reduce the recipe to suit yourself.
Leftovers are perfect for lunches the next day. Just reheat and send to work/school in a food flask. Yumo!
- Use your food processor (if you have one) to do all the hard work for you.
4 red onions
2 large red capsicum, seeded
8 cloves of garlic
2 tsp oil for frying
500g Rhodavale Pork Traditional Bacon Bits
1kg Rhodavale Pork Mince
5 large carrots
2 large zucchini
800g can of diced tomatoes
4 tablespoons of tomato paste
4 cups of chicken stock
4 tsp brown sugar
600g uncooked penne pasta
salt & pepper for seasoning
grated parmesan to serve
Set up your food processor before you start. Trust me, using this will save you LOADS of time…
- Remove seeds from capsicum, peel carrots, remove outer skin from onions and cloves of garlic & top and tail the zucchini and carrots.
- Cut all veg into chunks and (in batches) blast in the food processor until it resembles finely diced. I recommend doing the onion and garlic together. Then the carrot & zucchini and lastly the capsicum.
- Heat the oil in your stock pot. Once hot, fry off the onion and garlic until soft and fragrant.
- Add the bacon bits to this and fry until nice and crispy. You really want to develop all those yummy flavours but be careful not to burn it.
- Add the carrot and zucchini and cook for a further few minutes until they begin softening.
- Lastly add the capsicum.
- Once all veg are in the pot and cooking along nicely, you want to add the mince to brown.
- Once the mince has browned, add the stock, tomato paste, diced tomatoes, brown sugar and uncooked penne pasta to the stock pot.
- Stir to combine and season with salt and pepper and let simmer away until the pasta is cooked. This should take approx 20 minutes.
- Once everything is cooked through and the pasta is soft, thicken (if desired) with a little water and cornflour and dish into pasta bowls.
- Sprinkle with freshly grated parmesan cheese and serve immediately.