Pork steaks in tomato sauce

Pork steaks in tomato sauce

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 30 min (PREP TIME: 30 min)

cooking sketch Easy

4 people


  • 4 thin pork fillets (approx. 600 g)
  • salt (black pepper, smoked paprika)
  • 1 tbsp olive oil
  • 4 tbsp Mutti Double Concentrated Tomato Paste
  • 200-300 ml cream
  • 75 g flat leaf spinach
  • 100 g feta cheese
  • 320 g pasta or rice
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Pork steaks in tomato sauce: Method

  1. Season the fillets with salt, coarsely ground pepper and smoked paprika. Heat a little bit of olive oil in a frying pan and fry the fillets on both sides. Combine the tomato paste and cream and add to the pan. Simmer gently for 5–10 minutes.
  2. Bring to boil and stir in the rinsed spinach. Let cook for a couple of minutes. Crumble the feta cheese on top.
  3. Serve with pasta or rice.

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Also made with: Double concentrated tomato paste

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