Pork Spaghetti Bolognese

Ingredients

• 300g 100% NZ Trim Pork mince
• 1 tbsp canola oil
• 55g pancetta, diced
• 1x small onion, finely diced
• 1x garlic clove, finely diced
• 2x small carrots, finely diced
• 2x celery stick, finely diced
• 100g mushroom, diced
• 1 tbsp soft brown sugar
• Freshly grated nutmeg
• 1 tbsp tomato paste
• 125ml red wine
• 250g tomato puree (Passata)
• 125ml water
• 2 tbsp shaved parmesan (for garnish)
• 2 - 3 fresh basil leaves (for garnish)

Method

Step 1

• Melt the oil in a large fry pan over medium to high heat, add the pancetta and fry.
• Add onion, garlic and fry until the onion is translucent, stir in carrots, celery and cook for a few minutes, stirring frequently.

Step 2

• Add the Trim Pork mince and stir constantly until the mince has separated and is well-mixed with the vegetables.
• Season with salt and pepper, 1 tbsp soft brown sugar, and nutmeg.
• Fold through the tomato paste, cook for a few minutes, add wine and mix in the tomato puree.

Step 3

• Add the mushrooms, stirring through the sauce, add the water and let the sauce thicken by simmering slowly for an hour, letting it reduce naturally.
• Serve on freshly cooked spaghetti, garnish with shaved parmesan cheese and present with basil leaves as garnish.