Ingredients

• 2 thick-cut unsmoked streaky bacon rashers
• 225g pork fillet
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 4 tomatoes
• 50ml vegetable stock
• 1 tsp fresh coriander, plus extra to garnish
•   salt and freshly ground black pepper
• 200g animal-shaped pasta
• 1 tbsp Parmesan shavings

Method

1. Cut the bacon and pork into strips and chop the onion and garlic. Heat 1 tbsp oil in a pan and sweat the bacon, onion and garlic until the onion is translucent.
2. Add the pork and fry, stirring, until browned all over. Peel and coarsely chop the tomatoes and add to the pan with the stock. Cover and simmer for 2-3 minutes over a medium heat.
3. Add chopped fresh coriander and season.
4. Bring a large pan of salted water to the boil. Add 1 tbsp oil and the pasta and cook according to the packet instructions.
5. Drain and mix into the sauce. Sprinkle with the Parmesan and garnish with coriander.

Notes