By Pam Downey

This recipe just sort of evolved. Put on some stirring music and enjoy! 

Serves 4
•  500g minced pork
•  1 red onion, chopped
•  1 tbsp dried oregano
•  190g jar tomato pesto (shop’s own brand is cheaper)
•  1 small aubergine, roughly chopped
•  1 small courgette, sliced
•  1 tin of chopped tomatoes
•  1 small or half a large red pepper 
•  1 tin of plum tomatoes (economy cans have fewer tomatoes and more water)
•  2 or 3 nests of tagliatelle per person according to appetite.

1. Heat a good lug of olive oil in a large pan at medium heat. Fry the onion for a few minutes until soft.

2. Lower to medium/low heat and add the pork and oregano, stirring well to prevent sticking until the pork has browned.

3. Add three quarters of the jar of pesto and stir well.

4. Add the aubergine, stir well and cook for a few minutes.

5. Add the courgette and pepper. Again give it a jolly good stir until all the vegetables have mixed in. 

6. Add the chopped tomatoes, stir, and then the plum tomatoes, have a good stirring workout then cover the pan and simmer.

7. Meanwhile, cook the tagliatelle in a large pan of boiling water
for 9 to 11 minutes. Drain. Check the pork mixture is cooked. 

8. Simmer the remaining pesto in the pan that you boiled the Tagliatelle in, return the Tagliatelle to the pan and guess what? Stir! Serve! Enjoy!

For two: save half the mixture for the next day or freeze it. It’s just as good.

Economise: use turkey mince instead of pork but it’s not as tasty. Make it go further by increasing the veg, but it won’t be so meaty.

Personalise: make this your own by adding black olives and/or sliced mushrooms or haricot beans – or anything else in the cupboard that goes with tomatoes.

Essential culinary tip: never live with a partner who doesn’t like tomatoes!

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