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1 tbsp (15 mL) olive oil 
1 tbsp (15 mL) butter
2 lbs (1000 g) Tony’s Meat ground pork
1 large yellow onion, chopped 
3 cloves garlic, minced 
1 tsp (5 mL) sea salt 
1 tsp (5 mL) ground pepper 
2 cups (500 mL) carrots, diced 
1 ½ cup (375 mL) celery, diced
1 cup (250 mL) red wine
¼ cup (50 mL) tomato paste 
1 tbsp (15 mL) dried basil 
1 tbsp (15 mL) dried oregano
2 tsp (10 mL) dried thyme 
2 tsp (10 mL) dried fennel 
½ tsp (2 mL) chili flakes 
4 cups (1 L) beef broth 
1 tbsp (15 mL) beef-flavoured Bovril
4 yellow potatoes in one-inch dice


Place olive oil and butter into soup pot. Once butter has melted add ground pork, salt, pepper, onion and garlic and sauté until pork is browned. Add red wine to pot and deglaze. Add carrots and celery and allowed to soften. Add tomato paste along with herbs and stir to combine. Add beef broth and beef Bovril. Add potatoes and bring to a boil; reduce to a simmer and cook until potatoes are fork-tender.

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