[Pastured Heritage Breed pork is in a whole different category: lean & healthy.]
Before starting: Pour enough boiling hot water over 1/4 lb. of freeze-dried organic mushrooms [broken in
pieces] to cover them, and let soak.
In a stockpot or dutch oven with 2 TBSP extra virgin olive oil, brown approx. 1 lb. extra lean ground pork on
medium-high heat. Remove from pan and drain. Add to pan 1 lg. thinly sliced onion & 6 minced garlic cloves
or garlic powder to taste [if needed, add a bit more oil]. Stir until onions get soft & garlic is a light golden
brown. Add the meat & 1 tsp. oregano, 1/4 tsp. marjoram, 1 bay leaf [optional], 1 TBSP fresh minced basil [or 1
tsp. dried basil] & 1/2 tsp. cardamom powder.
Stir in one 14.5 oz. can organic diced tomatoes & one 6 oz. can organic tomato paste, as well as 1 tsp.
organic Sucanat [dried sugar cane juice]. Add the reconstituted mushrooms.
Cover pot and let it simmer for an hour; do not allow to boil. Add 1 cup wine of your choice [or organic
chicken broth] and 1 TBSP organic balsamic vinegar about 40 minutes into the cooking (about 20 minutes
before serving).
This recipe makes 2 - 4 servings. Any leftovers may be stored in the refrigerator for up to 3 days or frozen
for up to 6 months.
Most ingredients are stocked at The Well, Bedford, VA - 540-587-9000 -
Call on us for the best in organic, local, bulk, & healthy clean foods in general.
