Thursday, April 2, 2015

Pork, Beef & Veggie Tomato Based Pasta

This is a pasta dish consisting of a meat base of chopped pork and chopped beef steak. I have been refining this recipe over many years. I often find new techniques or ingredients to use or change and I have several variations. You can use more exotic ingredients like artichokes or another great twist is using some whole cherry tomatoes in the sauce. They hold the flavors of the sauce and when you bite into them you get a burst of all the flavors. Button mushrooms have a similar effect. Experiment with the ingredients you have on hand or the seasonal produce in your local area. You can also use fresh herbs which will give a stronger flavor and this also depends on what you have available.

Ingredients for 1 person:

  • chopped lean pork & beef rump steak (minced is fine too)
  • 1 small onion
  • 2 or 3 cloves of Garlic
  • half of a small to medium Zucchini
  • 1/4 of a small green, red or any color capsicum
  • 1 small red chili (optional deseeded)
  • 1/2 of a small jalapeno (optional deseeded)
  • 2 or 3 button mushrooms
  • Fresh or canned tomatoes, diced up
  • pinch of seat salt
  • Italian Herb mix of Oregano, Basil etc
  • Paprika powder
  • extra virgin olive oil
  • Bay Leaf
  • Tsp. of Stout Beer or tbsp. of red wine
  • About a cup of cold or boiled water
  • 1/4 cup of fresh milk
  • 1/4 tsp. brown or raw sugar
  • Fresh Spinach (can use baby spinach)
  • Freshly Grated Permission cheese (can replace with other cheese if needed)
  • Pasta - Thin spaghetti is used here but you can use whatever you like or even better make your own with eggs & flour.

Prepare ingredients



Chop fresh veggies



use quality fresh ingredients

Pork, Beef & Veggie Tomato Based Pasta Cooking Method:


Cut pork and beef into the smallest pieces possible. Use a very sharp and good quality knife if possible. When you chop it then go back and forwards returning to the meat and flip it, then chop again so you get it almost like it has gone through a mincing machine but still not that fine.

Pork, Beef chopped

Heat a large solid pan to very hot, pour in a little extra virgin olive oil and fry the meat on one side for a minute or two until it has browned, flip and do the same with the other side. Once cooked, quickly take it off heat to prevent further cooking, place on plate and set aside.

Quality Fry pan

Browning Meat



Browned Meat

Chop all onions, vegetables and set aside


Chop all veggies Ingredients

Put more oil in the pan and lower the heat to the lowest setting. Cook finely chopped onions for as long as possible without browning them too much. If you can cook for about 45 minutes then that is perfect. Even 10 minutes of slow cooking the onions will bring out lots of flavors. When half cooked, placed chopped garlic in as well and continue to cook. Once the onions and garlic are browned nicely then take off heat and put on pan.

Pork, Beef & Veggie Tomato Based Pasta-10

Browning Onions

Now place whole button mushrooms and chopped zucchini in the pan and cook on high heat, browning a little all over. Add more oil if required. You can get more generous with the extra virgin olive oil now.

Zucchini & Mushrooms added

After about 2 minute’s add the capsicum, red chili and jalapenos. Fry until all ingredients have lightly browned and cooked a bit. Don't cook so long as they get mushy. Keep them firm but cooked.

Add Capsicum, chilies etc

Once the veggies are cooked take off heat and place on plate with cooked onions


cooked veggies

Place paprika, herbs into pan with oil and fry for 20 seconds, then place tomatoes in pan. For fresh tomatoes you will need to add water now as well. Stir in and mush chunks of tomatoes if you are using canned with a fork. Add more water and bring to high heat, once nearly boiling turn down a little and simmer. Place bay leaf in now. Place in meat now along with the beer or wine; cook for as slowly as possible until it reduces a little.

Add paprika, herbs, tomatoes and water



add meat



add beer or wine

Stir in the milk and mix well while cooking for a few minutes. Place in sugar, salt and continue to cook.

cook slow

Chop stalks of spinach and cut stalks into pieces. Set leaves aside.


Prepare fresh spinach

Chop spinach stalks

Test the sauce and if you like it hot place some of the chili and jalapeno seeds you cut out of them before.

*Caution, test, taste, add more if needed. You can always add more but not take out.

Add the Vegetables


Now place in the vegetables and spinach stalks into sauce and continue to cook for another 5 minutes. Cooking should be slow and for sometime or until it reduces to a thick and not very juicy consistency.

Add the Vegetables

When you think there is around 5 - 8 minutes to go you will have a boiling pot of water ready, add small pinch of sea salt and add pasta of your choice. Time it so the pasta will cook just around the same time as you think the sauce mix is done.

Add Pasta to Large Sauce Pan


cook pasta in large sauce pan

Pork, Beef & Veggie Tomato Based Pasta



add pasta of your choice



Cooked Spaghetti

Just before the pasta sauce has cooked, break up spinach leaves, place in the mix, toss and serve it all on to a large plate. Sprinkle with cheese.

Grate Permission Cheese

* Tips, you can also include some fresh chopped feta cheese a minute before the sauce has cooked. It ads another dimension, try a little at first. I would have included feta in this dish but I did not have any on hand.

Pork, Beef & Veggie Tomato Based Pasta

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