Sundays are great for slow cooking recipes. This ground pork bolognese is perfect for low simmer cooking while enjoying the lazy summer day. Enjoy.
2 tablespoons olive oil
1 onion, finely sliced
2 celery sticks, finely sliced
1 carrot, finely diced
1lb organic ground pork
1lb Italian mild sausage
2 oz red wine
4 tablespoons tomato paste
10 oz of San Marzano tomatoes (puree)- usually bought in a 28oz can, can be pulsed into a puree in a small food processor
13 oz of chicken or vegetable stock Handful of fresh basil Pasta can be tagliatelle, orecchiette, pappardelle
Parmigiano-Reggiano- grated to desire
Mix the ground pork and sausage with 2 tablespoons of olive oil in a small bowl. Heat a dutch oven over medium-high heat and add the meat, crumbling it as you add it to the pan. Break up the meat with a wooden spatula and stir for 5 minutes until it is almost browned. Remove from the heat and place the meat in a separate bowl.
Using the same dutch oven, add 2 tablespoons of olive oil and add onion, celery and carrot for 5 minutes until soft and starting to become translucent.Once the vegetables are translucent, add the browned ground meat, stir for 3 minutes.
Deglaze the pan with the red wine and keep it on medium heat for a couple of minutes to burn off the alcohol, then add the milk to soften the meat. After 2 minutes stir in the tomato paste. Once incorporated then add the San Marzano tomatoes and chicken/vegetable stock. Add basil leaves and simmer gently for 3 hours until reduced and thickened.
Add salt and pepper to taste and cover with a lid and leave for 20 minutes off the heat.
Meanwhile make your pasta al dente, then after straining the water, add the pasta to the sauce, mix well and plate. Add Parmigiano grated over the top as desired. Add some fresh basil for presentation.