Tuscan Pork and Brandy Sauce - 4g Carbohydrate; 1g Dietary Fiber

Pork and Brandy Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
1 onion -- peeled and minced
2 garlic cloves -- peeled and crushed
2 tablespoons olive oil
6 ounces ham -- minced
6 ounces lean pork -- minced
1 bunch fresh basil -- small, roughly chopped
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 cup brandy
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Saute onion and garlic in oil for 3-4 minutes until soft. Add ham and pork and brown all over. Add remaining ingredients except pasta and cheese and bring to a boil. Cover and simmer for 10 minutes. Mix pasta into sauce and toss together. Serve with freshly grated Parmesan cheese.
Makes 4 servings.

VARIATION:
Add 2-3 T. frozen peas with the brandy and other flavorings.
This rich meat sauce comes from Leghorn on the Tuscan coast. There it is served penne or rigatoni. If you prefer you could also serve it with spiral-shaped fusilli. Despite its meat base it does not
take very long to cook. I usually chop the meat in a food processor but you need to be careful not to over-process it. Serve with a crunchy salad of apples, celery and walnuts.

Per Serving (excluding unknown items): 281 Calories; 18g Fat (67.3% calories from fat); 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 584mg Sodium. Exchanges: 0 Grain(Starch) ; 2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 4545 0 0 0 0 0 0 0