Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Ground pork: I love ground pork as it is so affordable. (It can be up to half the price of ground beef!) Most ground pork is made from pork butt (pork shoulder), so it stays juicy in the sauce.

Leeks: Leeks are a wonderful vegetable that melts into the butter to give you a soft onion taste. The leeks must be washed well as they hide dirt and sand inside the layers. See below for how to cut and clean leeks. You can also buy them ready-sliced.

Garlic: As with every recipe I write, I encourage you to measure garlic with your heart! 

Butter: I use salted butter for this recipe, but if all you have is unsalted, use that and season your vegetables with a little extra salt.

Fresh rosemary: It needs to be fresh rosemary here, as the dried herb doesn’t perfume the meat in the same way. 

Broth: Vegetable or Chicken broth/stock works well. I use low sodium.

Pasta: Any long pasta shape will work for this recipe.

Parmesan: If you can, buy a block and grate it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.