Pasta Mangia

Ingredients
Mangalitsa ground meat/pork portions, spaghetti, lard, onions, balsamic vinegar, fresh tomatoes, onions, garlic, and basil. Parmesan.

Italian style Mangalitsa meat.

Spaghetti
Cook as instructed on package. We use Creamette, cooked al dente.

Sauce
Instructions
Add hefty dollup(s) of lard to cast-iron pan, depending on how many servings you’ll need. We make extra and eat leftover. While lard is heating, slice onions into slices. Spread out in pan and carmelize over low heat for about 15-20 minutes. Add couple shakes of balsamic vinegar to taste. Meanwhile, peel and crush each garlic clove (I use 1-3) with flat side of large knife which produces allicin. Let sit for at least 10 minutes. In the meantime, slice tomatoes. If necessary, rinse and slice fresh basil leaves.

After onion has caramelized, add tomatoes and garlic. Cook additional 10-20 minutes over low heat if you’re occupied with something else. Or cook on high-heat stirring constantly. Place heap of spaghetti in eating bowl. Top with the warm sauce. Place meat on top of all grating fresh parmesan over and basil or orgeano leaves (whichever fresh herb you have).

Optional: side of Bohemian Zukes (recipe in another post)