Ingredients

The following ingredients have 4 Servings
  • 1.5 cups Green beans (ends removed and cut diagonally into 3 cm long pieces)
  • 5 cups Pork (from the shoulder), diced into 2 cm chunks
  • 2 cups tomatoes (quartered, seeds removed and finely chopped)
  • 3 Tbsps vegetable oil
  • 1 onion (finely chopped)
  • 1 garlic clove (finely chopped)
  • 2 Jalapeño (pepper)
  • 1 Tbsp tomato puree
  • 2.5 cups Meat stock
  • 0.25 tsp sweet paprika
  • 1.333 cups Bell pepper (seeded and sliced thinly)
  • 11 ozs Tagliatelle
  • 1 Tbsp parsley (chopped)

Instruction

  • Blanch the beans in boiling salt water for 4–5 minutes. Season the meat with salt and pepper.
  • Place the tomatoes in a sieve and set the resulting juice aside for later. Heat the oil in a large skillet and fry the meat well. Add the onions, garlic and jalapenos and fry lightly together. Stir in the tomato puree and cook for 1–2 minutes.
  • Quench with the stock and the tomato juice. Bring to a boil, reduce the heat and season with salt, pepper and paprika. Leave to simmer for about 35 minutes.
  • Add the pepper slices, beans and tomatoes and simmer for a further 10 minutes.
  • Cook the tagliatelle according to the instructions on the packet until al dente. Season the pork and sprinkle with parsley. Serve on plates along with the drained pasta.