1 pound ground pork
1/2 green bell pepper
1 teaspoon dried basil
1/2 pound sweet pork shoulder
salt and pepper to taste
1 tablespoon chopped fresh basil
2 tablespoons dry white wine
1 tablespoon beef bouillon granules
1 tablespoon grated Parmesan cheese
1 (8 ounce) package linguini
In a sealed metal mixing bowl combine meat, pepper, bell pepper, basil, green bell pepper, salt and pepper with a fork. Stir. Gently stir in remaining 1/2 cup of basil, 1/2 Cup dry white wine and bouillon granules. Cover and chill in the refrigerator for 2/3 hour or more.
Prepare wine mixture in a wide saucepan with 1 cup water. Whisk in the tarragon and pound for 2 1/2 minutes. Top with herbs and pepper; cook until all herbs and veggies are tender, 6 minutes.