12 ounces pasta
1 pound lean ground pork
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1 large yellow onion, diced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic, minced
1 tablespoon five-spice powder
1 can (28 ounces) crushed tomatoes
½ cup grated parmesan cheese
Salt and ground black pepper
Chopped fresh basil
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
Meanwhile, heat a large saute pan over medium-high. Add the pork and saute for 2 minutes, or until fat begins to render from the meat. Add the onion, celery, carrot and garlic. Saute until the carrots are tender, about 5 minutes. Stir in the five-spice powder and tomatoes. Bring to a simmer. Stir in the parmesan, then season with salt and pepper. Stir in a bit of basil. Add the pasta, tossing to coat well. Serve topped with additional basil.
Nutrition values per serving: 770 calories, 30 g fat (11 g saturated), 86 g carbohydrate, 8 g fiber, 5 g sugar, 40 g protein, 90 mg cholesterol, 850 mg sodium.
J.M. Hirsch, The Associated Press