Saturday, May 16, 2009

pork for pasta

This recipe grew out of my trip to the Durham Farmers' Market today. And it was good.

1 pound ground pork or fresh sausage, uncased
2 onions, chopped
1 small eggplant, diced small
2 carrots, diced small
3 tomatoes, diced small
fresh herbs (basil, thyme, rosemary, oregano0
salt and pepper
olive oil
1/4 cup red wine
1 1/2 cups chicken stock
parmesan cheese to garnish
In a large skillet or fry pan, cook the pork until it’s done. You may want to add a little bit of olive oil to keep it from sticking. Add onions and continue cooking over medium heat until the onions are translucent. (If you want a more caramelized taste, cook the onions separately to get some color on them and then add them to the pork.) Add the tomatoes, eggplant, and carrots and let them cook until most of the natural juices have been reduced. Add the herbs and about a half a cup of red wine. Stir well and let it continue cooking until the wine is almost cooked away. Add the chicken stock. Stir well and let it continue cooking until the sauce is thick and does not have a lot of liquid left. (If you want a creamier taste, you can add a half a cup of heavy cream and cook for a few minutes more.)

Serve over pasta. Top with cheese.