Spaghetti with pork, Mexican vegetables and tomato sauce

Name: Spaghetti with pork, Mexican vegetables and tomato sauce
Ingredients: 500 g pork leg; 4 tablespoons oil; 1/4 teaspoon fine salt; 1 pinch ground black pepper; 250 g frozen Mexican vegetables; 1 medium onion (150 g); 150 ml water; 2 l water for boiling; 1 teaspoon fine salt; 300 g spaghetti; 350 ml tomato juice; 1 teaspoon sweet paprika; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 2 garlic cloves; 1/2 teaspoon fine salt

Pasta/Pizza - Spaghetti with pork, Mexican vegetables and tomato sauce by Aurora F. - Recipia

Spaghetti with pork, Mexican vegetables and tomato sauce are cooked in a red vegetable sauce, then the pasta is stirred in at the end. I cut the meat into roughly 2 cm cubes and keep the sauce fairly thick, so it clings to the spaghetti without pooling on the plate. Prep: 20 minutes. Cook: 58 minutes. Rest: 0 minutes. Total time: 78 minutes. Servings: 3. Approximately 870 kcal and 52 g protein per serving.

Ingredients

500 g pork leg
4 tablespoons oil
1/4 teaspoon fine salt
1 pinch ground black pepper
250 g frozen Mexican vegetables
1 medium onion (150 g)
150 ml water
2 l water for boiling
1 teaspoon fine salt
300 g spaghetti
350 ml tomato juice
1 teaspoon sweet paprika
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 garlic cloves
1/2 teaspoon fine salt

Preparation

1. Pat the meat dry with paper towels and cut it into roughly 2 cm cubes. Heat 4 tablespoons of oil in a wok and brown the meat for 8 minutes with 1/4 teaspoon of salt and a pinch of ground black pepper. 2. Rinse the Mexican vegetables under cold water and drain them. Peel the onion and garlic; chop the onion and set the garlic aside for later. 3. Add the vegetables, onion and 150 ml of water to the wok. Cover and simmer over low heat for 35 minutes, until the meat is tender and the vegetables have softened. 4. Bring 2 l of water to a boil with 1 teaspoon of salt. Add the spaghetti and cook for 10 minutes. Rinse with cold water and drain. 5. Add the tomato juice, paprika, basil and thyme to the wok. Cover and let it simmer for 5 minutes. Turn off the heat, mix the spaghetti with the chopped garlic and season with another 1/2 teaspoon of salt.

Notes

Leftovers keep in the fridge for up to 3 days; when reheating, add 1-2 tablespoons of water to the pan, since the spaghetti absorbs the sauce overnight. You can replace the pork leg with 500 g of chicken breast, but cut it into slightly larger pieces and check it after 20 minutes of simmering so it doesn't dry out. For a gluten-free version, use 300 g of certified gluten-free pasta and cook it according to the time on the package; regular spaghetti is made from wheat. Serve with a green salad and a little vinegar. For the pork, choose a cut with a little visible fat, since a very lean piece can dry out as it cooks. If the Mexican vegetables release a lot of water, leave the wok uncovered for a few minutes before adding the pasta, until the sauce thickens. Large carrot pieces in the mix may still be firm after cooking, so cut them smaller before adding them to the wok.