Tuscan Pork Bolognese

Nutrition per serve

Ingredients

• 2pcs onion
• 50g parmesan
• 400g penne pasta
• 600g lean pork mince
• 20g Tuscan seasoning
• 10g umami seasoning
• 50g tomato paste
• 800g diced tomatoes
• 50g mixed salad leaves
• 23ml olive oil
• 15ml sugar
• 10ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta. Finely chop the onions. Finely grate the parmesan.
2. Step 2 — Cook pasta
   Cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 180ml (¾ cup) cooking water, then drain the pasta, return to the pan and cover to keep warm.
3. Step 3 — Brown pork mince
   While the pasta is cooking, heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the onion, stirring, for 5-6 mins or until soft. Increase the heat to high. Add the pork mince and cook, breaking up the lumps with a spoon, for 5-6 mins until browned. Stir in the Tuscan seasoning, umami seasoning and tomato paste and cook for 1 min or until fragrant.
4. Step 4 — Simmer bolognese
   Add the tomatoes, reserved cooking water and 1 tbs sugar to the beef mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 15-20 mins until slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Meanwhile, combine 2 tsp olive oil and 2 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Divide the pasta (see Kitchen 101) and bolognese among bowls or toss together and serve on the table so everyone can help themselves. Scatter over the parmesan and serve with the salad. Enjoy!
6. Step 6 — Kitchen 101
   Is your pasta sticking? Drizzle with a little olive oil and toss to loosen before serving.

Allergens

Sulfit, Milch, Gluten, Wheat