This lighter version of the family favourite, with pork mince, fresh thyme and lots of veg requires just one cooking pot, so there’s more spaghetti slurping time for you and less time washing up.
Place a heavy-based casserole dish, deep frying pan or large pan on a medium heat and warm it for 2 mins. Add ½ tbsp oil and the pork mince. Fry for 8 mins, stirring every so often till the pork mince has browned all over.
While the mince fries, peel and finely chop the onion. Peel and dice the carrot. Trim the dry ends off the celery stick, then finely slice the celery. Peel and finely chop the garlic.
Stir the chopped veg into the mince. Add a pinch of salt and pepper and sizzle for another 5 mins, till the veg start to soften.
Stir in the garlic. Crumble in the chicken stock cube. Stir to mix. Drop in the bay leaf and most of the thyme (keep a sprig back for garnishing). Tip in the tin of chopped tomatoes. Pour in 800ml boiling water. Stir to mix well
Lay the spaghetti in the pan. Pop on a lid (or use a baking tray if you don’t have a lid). Bring the pan up to the boil, then turn the heat down and simmer for 25-30 mins. Stir 2 or 3 times to mix the spaghetti in with the sauce.
While the spaghetti simmers, toss the rocket with 2 tsp olive oil and a pinch of salt and pepper
After 25 mins, check the spaghetti. It should be tender but still with a little bite, and the sauce should have thickened. Taste the sauce and add a pinch more salt and pepper if you think it needs it.
Heap the spaghetti and sauce up on warm plates, discarding the thyme sprigs. Serve with the rocket, garnished with a few fresh thyme leaves
Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...
Delighted that our organic Corned Beef is being applauded across the land. 5* reviews with Abel and Cole and a Silver award at British Charcuterie Live!
We’re now combining everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue. Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover