GARLIC is excellent at removing toxic micro-organisms from the intestines. It is effective against a range of microbes and viruses, bacteria and parasites. It is a major source of allylic sulphides, which are antioxidants that destroy free radicals.
1 tbsp virgin olive oil * 1 onion, peeled and finely chopped * 3 garlic cloves, peeled and finely chopped * 1 red chilli, deseeded and thinly sliced * 1 celery stick, finely chopped * 1 orange pepper, finely chopped * 1 courgette, finely chopped *455g (1lb) extra lean minced pork * 1 tsp dried basil * 1 tsp dried mixed herbs * 115g (4oz) cherry tomatoes, halved * 395g (14oz) can chopped tomatoes * 395g (14oz) passata * 90ml (3 floz) chicken stock * 1 dried bay leaf * 3 tbsp finely chopped basil * 1 tbsp finely chopped parsley * salt & freshly ground black pepper * 395g (14oz) dried penne * fresh basil leaves, for garnish
Warm the olive oil in a frying-pan over a medium heat. Add the onion, garlic cloves and red chilli and fry very lightly for 1 minute. Then add the celery, pepper and courgette and turn up the heat. Stir-fry the vegetables until they are soft and tender. Add the pork mince and sprinkle over the dried herbs, ensuring the herbs cook into the meat for flavour. Cook through for 4 minutes until meat is cooked. Follow with the cherry tomatoes, canned tomatoes, passata and chicken stock, bringing the sauce to a boil. Add the bay leaf and chopped basil and parsley, then season with salt and pepper. Cover and cook over a low heat for 20 minutes. Take out the bay leaf before serving.
Meanwhile, cook the penne in a large saucepan of salted, boiling water until al dente. Drain and return to the saucepan. Add half the sauce to the pasta and mix well. Divide into serving dishes and add the remaining sauce to the top of the pasta. Garnish with basil leaves.
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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.
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