Pesto and Red pepper pork linguine

This was thinking on your feet supper – it reminded me of the mystery ingredients round in Masterchef. I was hoping to cook pork tabbouleh but I could not find any Ras al Hanout in the shops so I had to improvise and my goodness my kids devoured it!  They said it was like a spaghetti bolognese but nicer! I will certainly make it again.

Ingredients – serves 4

500g pork mince

2 red peppers chopped

1 tin chopped tomatoes

2 cloves of garlic finely chopped

1 onion finely chopped

1 tbsp dried oregano

2 tbsp red pesto

250ml chicken stock

Olive oil

500g linguine

Basil to serve

Method

1.       Heat olive oll in a shallow casserole dish over a medium heat and gently fly the onion and red pepper for 6-8 minutes. Add the garlic and cook for a minute more.

2.       In a separate frying pan heat 1 tbsp olive oil when it is hot add the pork mince and use a wooden spoon to break it up as you fry it. Continue to cook for 5 minutes, or until the meat is slightly browned.

3.       Add oregano and transfer pork to the shallow casserole dish with the onions and red peppers. Stir in the red pesto, chopped tomatoes and stock. Bring to a steady simmer and cook for 45 minutes. Season to taste.

4.       Cook linguine as per packet instructions, drain and add the sauce to the pasta and stir to combine completely. Serve with fresh basil and grated parmesan.