Spaghetti Pork Bolognese

I love Pasta, especially Bolognese - oh nom nom nom

Spaghetti Pork Bolognaise

Munch Munch Munch

I really, really love Spaghetti Bolognese, just ask my Mum as a kid I used to eat multiple plates of it in one sitting. Now I just stick to one and a little bit more because it’s so good. I used pork mince this time round as pork and tomatoes go so well together, and it makes a lighter tasting sauce. However I generally use a lean beef mince. Either meat is great.

 

Serves 4

  • olive oil, to saute
  • 1 lge brown onion, diced
  • 1 garlic head, roughly chopped
  • 1 tsp oregano, dried
  • 1 tbs mixed herbs, dried
  • Salt and pepper
  • 500g pork mice
  • 3 shakes chilli flakes
  • 3 shakes cayenne pepper
  • 1 tbs hot chilli sauce
  • 2 tbs worcestershire sauce
  • 2 tsp soy sauce
  • 1 400g tin whole peeled tomatoes
  • 1 400g tin crushed tomatoes
  • 1 tbs tomato paste
  • Spaghetti (I used Shar – amazing tastes like the real thing)
  • 1 large handful fresh basil, roughly chopped
  • 1/2 small handful parsley, finely chopped 

Garnish

  • Parmesan, shaved

In a large saucepan heat the olive oil and add the onion and garlic. Cook until they have softened and toss in the dried herbs and some salt and pepper. Stir through.

Now add the pork mince and cook until the meat is completely cooked through. Add the sauces and cook for a further five minutes.

Add the tomatoes and crush up further with your spoon in the saucepan. Stir through the tomato paste. Check seasoning and add more salt pepper if needed. Reduce the heat and gently simmer.

While your sauce is simmering boil a large pot of water, and add the spaghetti.

Five minutes from your spaghetti being cooked, add the basil and combine.

Once the spaghetti is cooked through your sauce will be ready.

While the pasta is draining, toss in the parsley.

Serve the bolognese on a bed of pasta and top with shaved parmesan.

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