Serves 4
Preparation time 10 minutes
Cooking time 30 minutes
2 tablespoons olive oil
1 large onion, chopped
1 red pepper, cored, deseeded and diced
2 garlic cloves, crushed
450 g (14½ oz) minced pork
1 fresh red chilli, deseeded and finely chopped
1 teaspoon dried oregano
500 g (1 lb) passata sieved(sieved tomatoes)
400 g (13 oz) can red kidney beans, drained and rinsed
salt and pepper
basil leaves, to garnish
soured cream, to serve
Heat the oil in a saucepan over a medium heat. Add the onion and red pepper and cook for 5 minutes until soft and starting to brown, then add the garlic and cook for another 30 seconds or so. Next, add the minced pork and cook, stirring and breaking up the meat with a wooden spoon, for 5 minutes or until browned.
Add the remaining ingredients, except the soured cream, and bring to the boil. Reduce the heat and simmer gently for 20 minutes. Remove from the heat, season well with salt and pepper and garnish with soured cream and basil leaves. Serve with boiled rice or crusty bread on the side.
For lamb & aubergine chilli, replace the red pepper with 1 medium aubergine, cut into small cubes. Fry as above with the onion and garlic, then add 450 g (14½ oz) minced lamb instead of the pork. Continue as above. Sprinkle the finished dish with 2 tablespoons finely chopped mint leaves, omitting the soured cream, and serve with rice or pasta.