| This recipe is liked by 0 person(s). |
Pork Bolognese
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Use rigatoni | |
| 3 slices | bacon, finely chopped |
| 1 small | white onion, finely diced |
| 1 | celery stalk, finely chopped |
| 1 1/2 – 2 pounds ground pork | |
| 1/4 cup | tomato paste |
| 1 cup | white wine |
| 1 cup | whole milk |
| 1 large can (29 oz) | tomato sauce |
| 2 cups | beef broth |
| 1 large | bay leaf |
| 1/2 teaspoon | ground thyme, (or a few sprigs of fresh thyme) |
| 1/2 teaspoon | ground nutmeg |
| Coarse salt and fresh ground pepper, to taste | |
| Cooked whole wheat, (or low carb) spaghetti or other pasta | |
Directions:
- In a large Dutch oven or pot, cook the bacon over medium heat until browned and the fat has released and become liquid, about 5 minutes. Be sure to watch the bacon so that it does not burn. If some pieces become too dark for your liking, just pick them out with a slotted spoon.
- Add the chopped onion and celery. Stir together with the bacon and cook until tender, approximately 5 minutes.
- Increase heat to medium-high, add the ground pork and cook until browned. Use a wooden spoon or spatula to break up the meat.
- Add tomato paste and stir until pork is fully coated. Cook approximately 4-5 minutes.
- Add wine and continue cooking until reduced by 3/4th, approximately 10-15 minutes.
- Add milk, stir to combine. Continue cooking until reduced by half, approximately 10 minutes.
- Add tomato sauce, beef broth, bay leave, thyme, nutmeg, salt and pepper. Stir to combine. Bring to a boil and then reduce heat to a simmer. Let sauce simmer for 1 to 1 1/2 hours until thickened, stirring occasionally. Remove bay leaf before serving!
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe