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
