INGREDIENTS
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•2 1/2 pounds lean ground pork butt or leaner cuts if desired
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•3 large cloves garlic, crushed
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•1/8 teaspoon dry basil
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•1/8 teaspoon dry oregano
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•1/8 teaspoon cracked rosemary
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•1/8 teaspoon hot red pepper flakes (or to taste)
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•1 1/4 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
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•1/4 cup beef or chicken broth or dry white wine
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•1/2 teaspoon salt
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•1 1/2 teaspoons freshly ground black pepper
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•2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed