Pork Fagioli

This recipe has a bit of a history in my family. My Father received a cookbook one year for his birthday; The 1975 edition of “Leggo’s Italian Cookbook”. Spiral bound, it saw a lot of use. Pages were almost stuck together with tomato paste. And this recipe (something very similar anyway) was a staple for many, many years.


400g Diced Pork
3 Rashers Bacon
1 Large Brown Onion
1 Stalk Celery
1 Tablespoon Olive Oil
400g Can Diced Tomatoes
2 cups Chicken Stock
180g Pasta (Spirals or Bows)
160g Corn Kernels
330g Four bean mix
2 cloves Garlic, finely chopped
Fresh Oregano & Basil
Salt & Pepper


Roughly chop the onion, celery and bacon and saute for a few minutes in the olive oil on a medium heat. Add the pork and continue to cook until the meat is sealed. Add the tomatoes and HALF (1 cup) of the chicken stock. Season to taste. Add about a tablespoon of fresh oregano, chopped roughly. Bring to the boil, turn down to the lowest heat and let gently simmer for at least 45 minutes.

Add another cup of chicken stock, pasta, corn, beans, and garlic. Bring to the boil and then gently cook until the pasta is almost cooked. Check often that the pasta is not sticking to the bottom of the pan or that the dish does not become too dry; add a splash of water if it does. Add as much chopped basil as you like and stir. Let cook for one more minute then serve.


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