Easy to prep then just leave to stew.
3 pork loin steaks (fat removed and diced)
1 table spoon plain flour
1 table spoon olive oil
1 onion (finely chopped)
2 celery sticks (finely chopped)
1 large carrot (finely chopped)
2 sprigs rosemary
1 bay leaf
2 table spoons tomato puree
450ml chicken stock
1 tin chopped tomatoes
Coat the diced pork in a little flour.
Heat olive oil in a large pan then fry pork, onion, celery and carrot, for about 5 minutes.
Add rosemary, bay leaf, tomato puree, stock, and tinned tomatoes. Then season with salt and pepper.
Pop on a lid and gently simmer for 45 minutes. Stir now and then to stop sauce sticking to bottom of the pan.
After 45 minutes remove lid and put a pan of water on to boil for the pasta.
Stir sauce to stop it sticking to bottom of the pan.
Serve with the sauce and some grated parmesan & glass of wine.