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Pork Collar with Casereccia Pasta and Tomatoes, White Balsamic Sauce


1 pkt Casereccia pasta
1kg pork collar, minced
200g smoked bacon
1 btl Cirio tomato passata
1 bell pepper/ capsicum, diced
2 onions, diced
3 cloves garlic, diced
1 bay leaf
Parmesan cheese
Pinch of herbs de provence
Pukara Estate White Balsamic Vinegar
Sea salt and freshly ground black pepper
Olive oil

Cooking Method

1. In a pot, add olive oil and sweat onions, garlic, bell peppers, bay leaf, and herbs de provence till onions soften.

2. Add minced pork and bacon. Let cook for 10 minutes. Add tomato passata. Bring to boil and let simmer until the flavours come together.

3. Season with sea salt, freshly ground black pepper and sugar. Then add white balsamic to taste.

4. In a pot of salted water, boil pasta according to instructions found on packaging.

5. Then toss pasta into sauce. Serve with grated parmesan cheese.

Recipe by Colin West, Huber's Butchery. Copyrights (C) Huber's Butchery

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