Monday, March 25, 2013

Pork Bolognese Spaghetti

 Have you ever bought an ingredient for a dish you hoped to make and then you realized the other ingredients you needed for the dish were not at home? Well that's what happened with a packet of ground pork I had in the fridge. So I had to switch my game plan fast and make a new dish. I ended up making this Pork Bolognese because I always have pasta and tomato sauce in my pantry.  Sometimes dishes are destine to happen and this one was destined to be eaten by my family.  My son ate this for his afternoon snack after school (since I cook early so I can take my photos) and he reheated again for dinner.  It's a pretty nutritious dish since I used whole grain pasta, carrots, celery and lean ground pork.  If I let him, he would have made breakfast out it too. But that battle was moot because Daddy came home from work and polished it off.  

1lb box of spaghetti pasta cooked in salted water until al dente
1 pound lean ground pork
3-4 strips bacon diced
1 stalk celery finely diced
1-2 carrots (depending on size finely diced)
1 medium onion finely diced
4-5 cloves of garlic grated or minced well
1/4 tsp grated nutmeg
red chili flakes to taste
1 tsp dried oregano
1 tsp dried basil
1 (28oz) cans of crushed tomatoes
1 (15oz) can diced tomatoes
salt and black pepper to taste
sugar to taste
1 cup of cream, half and half or milk
1/2 cup of Parmesan cheese

In a large pan, gently cook diced bacon until it renders out some fat.  Then add the ground pork and brown the meat.  Add minced garlic and finely diced carrots, celery, and onions to pan.  Saute.  Season pan with some salt and pepper.

Add seasonings (basil, oregano, nutmeg, red chili flakes).  Then add the canned tomatoes and season again with salt and pepper to taste.  Add sugar (brown or white) to taste depending on the sourness of the tomato.  Simmer for 15 minutes.

Finish off with cream, half and half or milk and taste for seasoning again.  Add al dente pasta (cooked in salt water) and toss.  Serve hot. Enjoy.


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