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.
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