Spaghetti with Pork Recipe - Špagety s vepřovým masem - Czech Cookbook

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast adds a cheesy flavor with fewer calories.

Welcome to the cooking channel and introduction to the spaghetti sauce recipe.

Prepare 1 and 1/2 pounds of pork, cutting it into small cubes, leaving some fat for moisture.

Add 1 tablespoon of olive oil to the pot with the chopped pork.

Season the pork with 1 teaspoon of regular salt and 1 teaspoon of seasoning salt, mixing well.

Raise the flame to high and roast the pork until it changes color, stirring to prevent sticking.

Add 2 cups of water to the pot and bring it to a boil, covering with a lid to speed up the process.

Once boiling (after about 4 minutes), lower the flame to maintain a gentle boil and set a timer for 50 minutes, stirring occasionally.

Prepare another pot for spaghetti by adding warm water and bringing it to a boil with the lid on.

After 50 minutes, check the pork for tenderness, then add 3 ounces of tomato paste to the pot.

Add 3 teaspoons of sugar to balance the acidity of the tomato paste and mix well.

Add the whole package of spaghetti to the boiling water, ensuring not to break it, and set a timer for 11 minutes.

Prepare a thickening mixture by combining 1/2 cup of water with 2 tablespoons of all-purpose flour in a bowl until smooth.

Strain the thickening mixture into the sauce to avoid clumps, stirring immediately to thicken the sauce.

Continue to stir the sauce for 1-2 minutes until it thickens, being cautious of splatters.

After 11 minutes, taste the spaghetti to check for doneness; if still crunchy, cook for an additional 5 minutes.

Once cooked, strain the spaghetti in a colander and shake to release excess water.

Serve the spaghetti topped with the sauce and freshly shredded Swiss cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens