Pork Bolognese
730g
640
CO2
23%
kcal
20%
Protein
57%
Fat
Carbs
Interestingly, Italians don’t call it Bolognese, they call it ragu, and it is traditionally served on tagliatelle pasta not spaghetti. Traditional Italian recipes use a mix of beef and pork pancetta. We go full pork in our version and add grated beetroot, to create a vibrant, rich, and tasty dish. Just don’t spill it on your white shirt.
Climate Kitchen Hacks: Switch beef mince for pork mince and use pancetta and grated beet(root) to add color and depth of taste. Spray don’t drizzle the oil. The same serving size has a 70% lower carbon footprint and 15% less fat than beef-based Bolognese recipes.
Serves: 4
Prep Time: 10 mins
Cooking Time: 30 mins
Ingredients:
3/4 lb (340g) dry pasta (spaghetti, linguine, or tagliatelle)
1/2 cup (120g) of diced pancetta or pork lardons
1 medium onion (150g), finely diced
2 cloves of garlic, minced
1/2 lb (225g) of ground/minced pork
1 medium beet(root) (1/2 cup, 100g), grated (no need to peel)
2 tins (28 oz/800g) of crushed tomatoes (ideally 1 plum and 1 regular tin)
1/2 cup (120ml) of red wine
Assemble, measure, and prepare the ingredients.
Cook the spaghetti according to package instructions, drain, and reserve. Coat the cooked pasta with one spray of olive oil to stop it sticking together.
Whilst the spaghetti cooks, take a large heavy pan and heat on medium-high. Add the pancetta/lardons and cook until starting to crisp and turn brown (2-3 mins, no need for extra oil as the pork will release its own fat). Next add the onion and cook until the onion is starting to soften (2-3 mins), add the garlic and fry for another 30 seconds.
Add the ground pork mince and grated beet(root) and cook until the mince is lightly browned (4-6 mins).
Stir in the canned tomatoes, red wine, Worcestershire sauce, balsamic vinegar, dry basil, and oregano. Bring the mixture to a simmer.
Let the sauce simmer (uncovered) for at least 20 minutes, or until thickened and turned a deep red/brown color. Season with salt and pepper to taste.
Mix half the sauce with the spaghetti, serve the pasta by using a large fork and tablespoon to twirl the pasta into domes. Spoon the remainder of the sauce over the top. Garnish with parmesan cheese and fresh parsley or basil.
Buon appetito!
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
2 tsp of dried basil
1 tsp of dried oregano
Salt and pepper, to taste
2 tbsp Parmesan cheese, grated to serve
2 tbsp parsley/or basil, chopped, to serve
Instructions:
