Pork And Carrots With Spaghetti Recipe
Ingredients
| 1 pound pork boneless shoulder, cut into 3/4-inch pieces | ||
| Carrots | 1 1/2 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Water | 1 Tablespoon | |
| Water | 3/4 Cup (16 tbs) | |
| 1 teaspoon instant chicken bouillon | ||
| Dried basil leaves | 3/4 Teaspoon | |
| 1/2. teaspoon salt | ||
| 1/2 teaspoon bottled brown bouquet sauce | ||
| Pepper | 1/4 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 3 cups hot cooked spaghetti | ||
Directions
1. Mix pork, carrots, onion, garlic and 1 tablespoon water in 2-quart casserole. Cover tightly and microwave on medium (50%), stirring every 3 minutes, until pork is no longer pink and vegetables are crisp-tender, 9 to 11 minutes.
2. Stir in 3/4 cup water, the bouillon, basil, salt, bouquet sauce and pepper. Cover tightly and microwave on medium (50%), stirring every 3 minutes, until pork is tender, 27 to 29 minutes.
3. Mix cornstarch and 2 tablespoons water; stir into meat mixture. Cover tightly and microwave on high (100%) until thickened and boiling, 1 1/2 to 2 minutes.
4. Stir margarine and cheese into cooked spaghetti. Serve pork and vegetables over spaghetti.
2. Stir in 3/4 cup water, the bouillon, basil, salt, bouquet sauce and pepper. Cover tightly and microwave on medium (50%), stirring every 3 minutes, until pork is tender, 27 to 29 minutes.
3. Mix cornstarch and 2 tablespoons water; stir into meat mixture. Cover tightly and microwave on high (100%) until thickened and boiling, 1 1/2 to 2 minutes.
4. Stir margarine and cheese into cooked spaghetti. Serve pork and vegetables over spaghetti.
Chef
