• 2 red onions
• 1 red capsicum, seeded
• 6 cloves garlic, peeled
• 2 Tbsp extra virgin olive oil
• 500g pork mince
• 2 Tbsp tomato paste
• 400g can diced tomatoes
• 2 cups beef stock
• 2 tsp brown sugar
• Sea-salt flakes and freshly ground black pepper, to season
• 300g penne pasta
• Grated parmesan, to serve
Using a Cook Processor fitted with the all-purpose blade (or refer to stovetop method, below), put onions, capsicum and garlic in the bowl. Pulse until chopped, then change to the stirring blade. Add 1⁄2 of the oil, then cook at 140°C, stirring occasionally, for 10 minutes or until softened and aromatic. Transfer to a medium bowl and set aside.
Put the remaining oil and mince in Cook Processor and cook at 140°C, stirring occasionally, for 5 minutes or until cooked. Add tomato paste, cooking for 2 minutes. Return cooked vegetables to Cook Processor, along with tomatoes, stock and sugar, then cook at 110°C, stirring occasionally, for 25 minutes. Season.
Add pasta and cook at 110°C, stirring occasionally, for 9 minutes. Stand for 3 minutes, then spoon into serving bowls. To serve, sprinkle with parmesan.