Pork and pasta pairings are more than just great alliteration—they're affordable and easy to make meals.
1 ½ cups (375 mL) small pasta shapes
1 Tbsp (15 mL) canola oil
1 lb (0.5 kg) lean ground pork
1 cup (250 mL) diced yellow onion
2 cloves garlic, minced
2 large carrots, chopped
2 ribs celery, chopped
5 cups (1.25 L) sodium-reduced chicken broth
1-28 oz (796 mL) can diced tomatoes, undrained
1-19 oz (540 mL) can red kidney beans, drained and rinsed
½ cup (125 mL) tomato passata*
1 tsp (5 mL) EACH dried basil leaves, dried oregano leaves and dried rosemary leaves
Pinch red pepper flakes
¼ cup (50 mL) chopped fresh Italian parsley
Salt and ground black pepper to taste
Freshly grated Parmesan cheese for garnish (optional)
*Tomato passata is an uncooked tomato purée that has been strained of seeds and skins. It has a velvety smooth texture and comes in a glass bottle. If you cannot find it in the grocery isle, substitute 1 part tomato paste mixed with 2 parts water.
This is a hearty, high protein burger that will satisfy even the heartiest carnivores. Make up a batch an d keep some stashed away in your freezer for those days that you need a quick afternoon lunch.
Fresh Atlantic salmon is smothered in a lemon-dill butter, grilled, and served with lightly mashed beans and artichokes.