Spaghetti audaci con Olive e Maiale

Name: Spaghetti audaci con Olive e Maiale
Yield: 8 people
Cuisine: South African
Ingredients: 60 ml Olive Oil; 2 Onions, peeled and chopped; 5 cloves Garlic, peeled and thinly sliced; 150 g pitted sundried Olives; 1000 g Pork neck steaks, cubed; 15 ml dried Basil; 15 ml dried Oregano; 7,5 ml dried Rosemy; 15 ml dried Parsley; 7,5 ml dried Thyme; 1 dried Chilli, diced; 2,5 ml Garlic powder; 2,5 ml Wasabi powder; 250 ml Red Wine (use a Shiraz or Cab); 800 g peeled tinned Tomatoes; 2,5 ml Salt; 2,5 ml Pepper; Sugar; Spaghetti

Sean Strydom @Sean_Strydom

Port Elizabeth

Bold flavours, best enjoyed with loud friends and a good Shiraz

Sean Strydom @Sean_Strydom

Port Elizabeth

Bold flavours, best enjoyed with loud friends and a good Shiraz

Saved

Ingredients

8 people

60 mlOlive Oil
2Onions, peeled and chopped
How to dice an onion with no tears
5 clovesGarlic, peeled and thinly sliced
150 gpitted sundried Olives
1000 gPork neck steaks, cubed
15 mldried Basil
15 mldried Oregano
7,5 mldried Rosemy
15 mldried Parsley
7,5 mldried Thyme
1dried Chilli, diced
2,5 mlGarlic powder
2,5 mlWasabi powder
250 mlRed Wine (use a Shiraz or Cab)
800 gpeeled tinned Tomatoes
2,5 mlSalt
2,5 mlPepper
Sugar
Spaghetti

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Steps

1

Heat Oil in shallow casserole, fry Garlic and Onions. Add Olives and fry till Onions are soft.
2

Add Pork and fry till edges become brown.
3

Add Basil, Oregano, Rosemary, Parsley, Thyme, Chilli, Garlic- and Wasabi powder. Combine herbs and spices with meat and allow flavours to infuse.
4

Deglase the casserole with the red Wine and add Tomatoes. Reduce heat and simmer covered till Tomatoes are cooked.
5

Season to taste with salt, pepper and sugar. Serve with cooked Spaghetti.