Macaroni with pork meat (Macarrones con Carne de
Cerdo) (39)
Six servings: 500 g of macaroni; 300 g of ground pork
meat; 2 garlic cloves;1 green onion; 4 tbsp of tomato
purée; 1 green pepper; salt; some parsley, finely chopped;
black ground, cut into rings; pepper; olive oil & salt
Preparation: In the first place, cook the pasta in abundant
water with salt, according to the manufacturer's
instructions, minus 5 minutes; next, sieve, rinse the starch
off with tap water and reserve. Sauté the garlic, the onion
and the green pepper in a casserole with olive oil, and after
a few minutes (no more than 5) add the meat, together with
some salt and pepper. Let some cooking for a few minutes,
and add the tomato purée and the parsley; stir it all and let
simmer for 10 minutes on a low heat to get an
homogeneous mixture of both flavor and color. Finally add
the macaroni, mix it all well and let the preparation simmer
for 5 minutes (the same amount of time subtracted
firstly).To me, it is better to let the macaroni take part in the
cooking process without adding starch to the recipe, this
improves the result because otherwise macaroni seem to
have a detached role in the preparation.