|500g / 1lb 2oz lean minced pork|
|1 medium onion|
|1 sweet red pepper|
|2 celery sticks|
|2 garlic cloves|
|1 large lemon|
|Good handful of parsley (flat leaf preferably)|
|50 ml of dry white wine|
|50g / 1½ oz parmesan cheese|
|400g / 14 oz tagliatelle|
|Salt and pepper|
As with all Italian pasta recipes the type of pasta is crucial. Tagliatelle is a good choice for this recipe because it holds the sauce well. The sauce in this recipe freezes very well although the pasta won't freeze. To freeze part of the sauce, simply spoon it out of the slow cooker into a container for the freezer before adding the tagliatelle.
We cooked this recipe (double portion, sufficient for 8 servings) in a Crock-Pot 5.7l SCCPVL6005 slow cooker.
Recipe by David Marks.
Add the white wine to the meat in the pan and fry for two more minutes.
Stir the ingredients well and cook on high for one hour. and then on low heat for five hours.
Cook the pasta in lightly boiling water for a couple of minutes less than recommended on the pack. If you plan to freeze some of the sauce, please read the Cook's Notes above before continuing. Drain the pasta and stir into the sauce in the slow cooker. Add the lemon zest, grated Parmesan cheese and chopped parsley and stir well for a minute or two. Serve with chunky bread.