Bolognese Revisited
- By leigh
- In Dinner
- With No Comments
- On 21 Dec | '2014
Pasta Bolognese with PORK. Previously made with beef but way better with ground pork.
(unrelated photo)
Here’s my recipe (based on several):
Pork Bolognese
Serves: 4
Time: a little while but not too long
1-2 Tbsp olive oil
1 clove garlic, minced
1/2 medium onion, diced
1 small carrot, diced
1 celery stalk, diced
1/2 lb ground pork
2 Tbsp tomato paste
1/2 c dry white wine or substitute (I’ve also read red is just fine)
3/4 c whole milk
8 to 14 oz can tomato
1 bay leaf
thyme
salt and pepper
Cook garlic, onion, carrot and celery in oil over medium heat. Raise heat to med-high and cook bork, breaking up meat, about 7 minutes, until browned. Add tomato paste, stirring until pork is coated. Reduce heat to medium. Add wine, cook until reduced by half. Add milk, cook until reduced by half. Add tomato, a bit of water, bay leaf and thyme. Simmer, stirring occasionally. Season with salt and pepper to taste.
As a substitute for white wine, I have successfully used a weak chicken broth with a bit of lemon juice.