Recipe by jdwright
Originally from Longview News Journal http://www.news-journal.com/features/food/easy-pork-bolognese-for-nights-when-jar-sauce-just-won/article_3a14725f-17bc-5bbc-9982-57ddde485c12.html This Bolognese is mostly effortless. You can make it even more so by using the food processor to chop your vegetables. Just toss them all in at once, then pulse until finely chopped. As for the meat, pork is delicious, but feel free to substitute beef, veal or turkey.
- 12 ounces pasta
- 1 lb ground lean pork
- 1 large yellow onion, diced
- 1 stalk celery, finely chopped
- 1 carrot, peeled and finely chopped
- 3 garlic cloves, minced
- 1 tablespoon five-spice powder
- 28 ounces can crushed tomatoes
- 1⁄2 cup grated parmesan cheese
- salt & fresh ground pepper
- chopped fresh basil
Directions See How It's Made
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Heat a large saute pan over medium-high. Add the pork and saute for 2 minutes, or until fat begins to render from the meat.
- Add the onion, celery, carrot and garlic. Saute until the carrots are tender, about 5 minutes.
- Stir in the five-spice powder and tomatoes. Bring to a simmer.
- Stir in the Parmesan, then season with salt and pepper.
- Stir in a bit of basil.
- Add the pasta, tossing to coat well.
- Serve topped with additional basil.