Ingredients
| 1 Tbsp | Olive oil |
| 4 rashers | Rindless bacon, finely sliced |
| 1 | Red onion, finely diced |
| 2 | Carrots, lightly peeled and coarsely grated |
| 2 sticks | Celery, string removed using vegetable peeler, finely diced |
| 500 g | Pumpkin |
| 500 g | Pork mince (Main) |
| 1 cup | Red wine |
| 2 | 400g can chopped tomatoes |
| 1 | Bay leaf |
| 1 sprig | Rosemary |
| 1 serving | Sea salt and cracked black pepper |
| ¼ tsp | Allspice |
| 1 sprinkle | Chopped parsley |
Directions
- Heat the oil in a large heavy-based saucepan over medium-low heat. Add the bacon and cook for about 1 minute then add the onion, carrot, celery and pumpkin. Cook for about 15 minutes until the vegetables begin to soften. Transfer to a bowl.
- Increase the heat to medium-high and add the pork mince to the saucepan, breaking it up with a wooden spoon and cook until any liquid evaporates.
- Turn up the heat and pour in the wine, allowing it to bubble up. Add the canned tomatoes, 1 ½ cups of water and the herbs. Season with salt, freshly ground black pepper and allspice.
- Return the bacon and vegetable mixture. Bring up to the boil, then reduce the heat, cover and simmer for 1 ½ hours, stirring from time to time and tasting for seasoning.
- Serve sprinkled with chopped parsley and cooked pasta, or mashed potato or kumara. A steamed green vegetable completes the meal.
See more of Kathy's simple dinner recipes