This deep and richly flavoured bolognese recipe is a twist on the classic. The flavours of the pork blend into the pasta and tomato-based sauce, creating a wonderfully warming and hearty dish.
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Heat the oil in a large saucepan and fry the pork and onion for 4-5 minutes to brown. Stir in the tomatoes, purée and stock, cover and cook for 20 minutes, stirring occasionally.
Meanwhile, boil the pasta for 11 minutes or until tender, drain and toss in half the parsley. Add the remaining parsley to the pork and stir the pasta through the Bolognese. Serve in bowls.
Typical values per serving when made using specific products in recipe
Energy | 2,119kJ/ 203kcals |
|---|---|
Fat | 15.6g |
Saturated Fat | 5.2g |
Carbohydrates | 55.1g |
Sugars | 7.4g |
Fibre | 9.1g |
Protein | 35.6g |
Salt | 0.8g |
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