Mince Pork Soup

Meatball and Tomato Soup

Another BBC recipe.

We make our own meatballs then follow the recipe as is except we blitz the soup smooth before and serve the meatballs, hot, into the bottom of the soup bowls before spooning over the soup.

For the meatballs we finely chop half an onion, mix this with 500g pork mince and 1 cup of breadcrumbs and 1 cup of assrted grated cheese.

Use your hands to mix well and then shape into meatballs. Shallow fry each to get a nice golden colour. Place them on a baking tray and bake them on 150 celsius while the soup is cooking to ensure they are cooked through.

This time we had some leftover pasta bake which we added to the soup after we’d blitzed the mixture.

Mince Pasta Pork Uncategorized

Spaghetti Bolognaise

Our version. I make no promises to the authenticity and apologise in advance to our Italian friends.

Fry 2 finely chopped onions with a teaspoon of minced garlic in olive oil until the onions start to turn transparent.

Add 300g of pork mince and 100g of bacon lardons to the pan and fry until the meat is browned.

Add 8 tomatoes (quartered but with the skin on) to the pan along with a large cup full or chopped fresh parsley and a bunch of chopped fresh basil and oregano.

Add a table spoon of tomato puree then stir through 500ml of vegetable stock.

Bring to the boil then turn down to a very light simmer and leave for 2 hours.

About 45 minutes before you want to eat, turn the heat up and remove the lid on the pan to boil off excess liquid to leave a nice, rich meaty sauce.

We serve with wholewheat pasta and grated cheese. One of our family favourites and a simply go-to recipe.