Serves 2 - 4
5 minutes to make
10 minutes to cook
2 tbsp olive oil
1 onion, finely sliced
2 stick celery, finely sliced
250g pork mince
600ml chicken bone broth
200g angle hair pasta, crushed into small bits
250g spring greens, savoy or pointy cabbage, chard, kale or broccoli shredded
small handful chopped fresh dill
1. Heat the oil and gently fry the onion and celery for 10 minutes until softened. Add the pork mince and increase the heat and brown all over.
2. Add the broth and bring to the boil then add the pasta and greens. Simmer until the pasta is tender (just a couple of minutes) then stir in the dill and serve.