Tomato sauce with pork and dill

Autumn “knocks” on the door and with it begins the season of heavy dishes, pasta and soups.

Today I present to you a dish rich in spices, which I prepare very often when it cools down. And here I “run away” from the principle: the simpler the spices and preparation of the dish, the better the tastes are felt.

Given that pork as a meat is a “heavy” food, it is appropriate to emphasize during the autumn-winter season, of course, for people who consume mainly meat, this view does not apply. So I hope to reach a wider taste audience with this dish and surprise you.

Necessary products:

500 g of pork
1/2 carrot
1/2 green and red pepper
1 onion
1 tbsp. flour
1 tbsp. paprika
1/2 can of diced tomatoes
2-3 grains of allspice, salt, bay leaf, a clove of garlic and a pinch of sugar

Method of preparation:

First, boil the pork by putting 1 piece in the water. Bay leaf.

In a deep bowl, sauté the onions, carrots and peppers. After the vegetables are soft, add 1 tbsp. flour. Fry until golden and add the red pepper.
Fry for seconds and add the tomatoes. Dilute the mixture with water to the desired density.

Add the pork, garlic, allspice, salt to taste and sugar and simmer for about 10 minutes on low heat.

After removing from the heat, sprinkle with dill.

I arranged with mashed potatoes, olives and hot peppers. Enjoy your meal.