Spaghetti with Pork Bolognese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A rich bolognese sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. One online reviewer claims, I like any spaghetti sauce that sneaks in tons of veggies. Note: A little liquid remaining in your bolognese sauce helps coat the pasta. Ingredients:
1 1/2 tablespoons extra-virgin olive oil |
2 cups finely chopped onion |
1/2 cup finely chopped carrot (about 1 medium) |
1/2 cup finely chopped celery (about 1 stalk) |
1 1/2 teaspoons chopped garlic |
1 teaspoon kosher salt, divided |
1 bay leaf |
1 pound ground pork tenderloin |
3/4 pound ground pork |
2 ounces pancetta, finely diced |
1/4 cup tomato paste |
2 cups chopped plum tomato (about 1/2 pound) |
1 1/2 cups organic vegetable broth (such as swanson) |
1 cup dry white wine |
1 cup 1% low-fat milk |
1/8 teaspoon grated whole nutmeg |
1 (2-ounce) piece parmigiano-reggiano rind |
1 (3-inch) cinnamon stick |
1/2 teaspoon freshly ground black pepper |
8 cups hot cooked spaghetti (about 16 ounces uncooked) |
1/2 cup (2 ounces) grated fresh parmigiano-reggiano |
1/2 cup chopped fresh parsley |
Directions:
1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
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