Tomato and butter stew \"Napoli\"

Name: Tomato and butter stew \"Napoli\"
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Spring onions; 2 TABLESPOONS Olive oil; 300 g Pork sausage; 1 can(s) (425 ml) chunky tomatoes; 1 TABLESPOON Instant vegetable stock; 1-2 TEASPOONS Pizza spice; 7-10 Tbsp black pepper; 1 pinch Sugar; 125 g Mozzarella cheese; 7-10 Tbsp Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Spring onions
2 TABLESPOONS Olive oil
300 g Pork sausage
1 can(s) (425 ml) chunky tomatoes
1 TABLESPOON Instant vegetable stock
1-2 TEASPOONS Pizza spice
7-10 Tbsp black pepper
1 pinch Sugar
125 g Mozzarella cheese
7-10 Tbsp Basil

Directions

1
Clean, wash and cut the spring onions into rings. Heat the oil in a pot and fry the minced meat until crumbly. Add spring onions, fry for 1-2 minutes. Take out something to garnish. Add tomatoes to the remaining ground pork and add 500 ml water. Bring to the boil, stir in broth, season with pizza spice, pepper and sugar, simmer for about 15 minutes
2
Drain the mozzarella and cut into cubes. Season the soup once more, sprinkle with the mead and onion mixture and mozzarella. Garnish with basil