350g lean pork mince
2 tsp olive oil
2 peppers, sliced, any colour will do
1 tbsp garlic infused oil
1 tbsp sweet smoked paprika
2 x 400g cans chopped tomatoes
2 tsp golden caster sugar
small bunch parsley, chopped
Gluten free bread, to serve (optional)
Serves - 4
Season the pork, working the seasoning in with your hands, then shape into small meatballs.
Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over.
Push to one side of the pan and add the onion and peppers.
Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic infused oil and paprika.
Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
Uncover, stir in the the sugar and some seasoning, then simmer for a further 10 mins, uncovered.
Just before serving, stir in the parsley. Serve with gluten free bread for dunking, if you like.
Recipe adapted from: Good Food