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Saturday, October 22, 2016

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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