Pork Bolognese

Hearty, meaty Bolognese perfectly clinging to every tagliatelle noodle. 

Ingredients:

2 tbsps olive oil

4 tsps minced garlic

1 medium onion, diced

1 carrot, finely diced

1 celery stalk, diced

1 lb ground pork

1 1/4 cups beef broth

1 cup milk

28 oz can diced tomatoes

4 tbsps tomato paste

1 tsp oregano

1/2 tsp basil

1 bay leaf

pinch or two of red pepper flakes

salt and pepper to taste

Reserve pasta water, about 1 cup, before draining your favourite pasta. I used 250 g/ 8oz tagliatelle here with lots of sauce left over.

In a large saucepan cook the onion tossed with olive oil on medium heat until softened. Then add the garlic, carrot and celery. Cook 5 minutes. Make a well in the center and add the ground pork. Brown the meat and break it up, finally mixing in the vegetables. Cook until no pink remains on the meat then add the broth. Bring to a boil then reduce and simmer 8-10 minutes. Add the milk and simmer until it evaporates, about 7-8 minutes. Finally add the tomatoes, tomato paste, oregano, basil, bay leaf, pepper flakes, salt and pepper.

Cover and simmer 1 hour until you have a meaty, almost stew-like sauce.

Once your pasta is cooked, reserve about 1 cup of pasta water then drain. Stir some sauce into the drained noodles adding enough water to give a saucy consistency. I used about 1/2 cup here.

Makes 6-7 cups of sauce.

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