Recipe

Ingredients

• 500g Pork Mince
• 2 tbs olive oil
• 1 brown onion, finely chopped
• 1 celery stick, finely chopped
• 1 large carrot, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 1 tbs tomato paste
• 750g jar tomato passata sauce
• 2 bay leaves
• ¼ cup basil leaves, chopped
• 400g spaghetti
• Serve with grated parmesan and fresh basil leaves.

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Method

1. Heat oil in a large non-stick frying pan over medium-high heat.
2. Add onion, celery and carrot. Cook, stirring occasionally, for 5 minutes or until softened.
3. Add pork mince and garlic. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
4. Stir in tomato paste and cook for 1 minute.
5. Stir in tomato passata and bay leaves. Bring to the boil, then reduce heat, cover and simmer, stirring occasionally, for 45 minutes.
6. Uncover and simmer until sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Meanwhile, cook spaghetti in a large saucepan of boiling water following packet directions.
9. Drain spaghetti. Toss spaghetti through the Bolognese sauce.

 Serve with parmesan and fresh basil leaves.