Pork bolognese recipe
Most people would associate Bolognese with beef. But in my family pork was always the favourite. Minced pork is lighter than beef and makes for a tastier sauce.
Ingredients
- 250 g lean pork mince
- 2 tbsp olive oil
- 40 g butter
- 1 onion, finely chopped
- 1 celery stalk, trimmed and finely chopped
- 1 carrot, finely diced
- 200 ml full-bodied red wine
- 400 g can chopped tomatoes
- 1 pinch salt and freshly ground pepper
- 2 tbsp chopped fresh flat-leaf parsley
- 350 g gluten-free tagliatelle or other pasta
- 2 tbsp freshly grated Parmesan cheese, to serve
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 80 mins
- Serves: 4
Step-by-step
- Heat the oil and butter in a large deep pan, add the onion, celery and carrot and stir well. Cook over a gentle heat for 5 minutes until just beginning to soften.
- Increase the heat, add the mince and cook for 10 minutes, stirring constantly for the first 3 minutes to break up all the lumps. Pour in the red wine and simmer for 3 minutes. Stir in the tomatoes and season well. Partially cover the pan and cook over a low heat for 1 hour or until the meat and vegetables are very tender and the juices thickened, stirring occasionally during cooking. Just before serving stir through the parsley.
- During the last 20 minutes of cooking the sauce, bring a large pan of salted water to boil. Add the pasta, stir and return to a gently rolling boil. Cook according to the packet instructions until al dente. Drain.
- Serve the pasta in deep bowls topped with a serving of bolognese sauce and with a sprinkling of Parmesan cheese.
Book: Zilli Light - Recipe courtesy of lovepork.co.uk
Also worth your attention:
The Hairy Bikers' roast belly of pork recipe
Tom Kerridge's perfect pulled pork recipe