Again, let me thank everyone who joined last week’s Presto Pasta Nights. I enjoyed reading all the recipes and interacting with all the readers who commented on my round-up. Now, it’s back to Ruth for this week’s Presto Pasta Nights.
I had this pasta at the height of the tomato season last March but just got buried underneath a ton of pictures. This is quite easy but takes time. Luckily we had a wood-fired stove at home and I let this simmer for about four hours. To make the sauce, I simply sauted 10 garlic cloves (minced), 2 large white onions (chopped coarsely) until both are cooked through then added 500 grams ground pork. I sauted everything till the ground pork lost its color then added a kilo chopped fresh tomatoes. Then this was simmer for about four hours at very low fire. At the home stretch, I cooked enough linguine for four (about 250 grams). Then I added salt and pepper to taste.
I’ve been wanting to make this sauce for some time. Well, every year actually when tomatoes are in season and we could buy it at 10 pesos per kilo (~$0.2). Quite cheap, right? My dad planted tomatoes a few weeks ago and my eyes are on them right now…
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This looks delicious… and its similar to how I make my pasta sauce too!
Sauce looks good! Spaghetti with meat sauce: all-time favourite!
wow! 10 cloves of garlic…that will keep the hubby away for a few nights! (tee-hee-hee)
I’m that garlic crazy!!!
Mmmmm..speaking of which, I really need to eat some pasta today. Fetuccini, sphagetti belucini
On regards with your pic, that serving will only last me 10 secs ^_^ Sure it looks yummy!
The sauce sounds awesome and 10 cloves of garlic just add to the sweetness and richness of the sauce. Thanks for sharing with Presto pasta Nights and a HUGE thank you for hosting last week.
This looks great!
The sauce looks darn good! Love that you used so much garlic since I’m a fan