Pork spaghetti with aubergine and fennel

Tue, 26 March 2019

Serves 4

 

Ingredients

·         1 aubergine

·         1 onion

·         2 cloves garlic

·         1 long red chilli

·         400 g pork mince

·         400g tin of cherry tomatoes (or chopped tomatoes)

·         250g fresh spaghetti

·         200g spiralized courgette

·         1-2 tsp oregano

·         1-2 tsp ground fennel

·         1 tsp honey (optional)

·         Salt and pepper

·         Glug of olive oil

 

Method

1 Bring a medium saucepan of salted water to the boil for the pasta. Cut the aubergine into 2 cm chunks. Halve and thinly slice the onion. Chop the garlic.

2 Heat a glug of olive oil in a large frying pan over a medium to high heat. Cook the aubergine, tossing for 5 mins or until golden brown.

3 Add the onions to the pan and cook, stirring, for 5 mins or until softened. Add the pork mince and cook, breaking up the lumps with a wooden spoon, for 3-4 mins until browned. Add the garlic and ground fennel and cook for a further 2 mins. Add the garlic. Season with salt and pepper.

4 Cook the pasta in the boiling water as per pack instructions or until al dente. Drain.

5 Finely chop the oregano and add to the pork. Finely chop the chilli. Add half and serve the remainder at the table (for those who like extra heat). Add the tomatoes and bring to the boil. Reduce the heat to medium, cook and cover for 5 mins for the flavours to develop.

6 Add honey (optional) for subtle sweetness. Season with salt and pepper.

7 Divide spaghetti , courgette and sauce between bowls.