Pork and fennel blonde bolognese
serves
8
"This is one of Frank’s most popular dishes, and is also available as a take-home meal."
Ingredients (19)
- 1/4 cup (60ml) extra virgin olive oil
- 1.5kg free-range pork mince
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 fennel head, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 tbs fennel seeds, roughly crushed
- 1 tsp dried oregano
- 1/4 tsp ground nutmeg
- 1 cup (250ml) white wine
- 2 cups (500ml) chicken stock
- 2 cups (500ml) milk
- 1 fresh bay leaf
- White pepper, to taste
- Cooked rigatoni, to serve
- 1 cup (80g) grated Parmigiano Reggiano, plus extra to serve
- 1/4 cup finely chopped flat-leaf parsley
- Fried coarse breadcrumbs, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Heat 1 tbs oil in a large, heavy-based saucepan over high heat. Add mince, in batches, and cook, breaking it up with a wooden spoon, for 6-7 minutes until browned. Transfer to a bowl and set aside.
-
2.Heat remaining 2 tbs oil in the pan, then add carrot, onion, celery and fennel. Season and cook, stirring occasionally, for 6 minutes or until onion is translucent. Add garlic, fennel seeds, oregano and nutmeg. Cook, stirring, for 1 minute or until fragrant. Add wine, scraping the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half.
-
3.Return mince to the pan, then add stock, milk and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour. Remove lid and simmer uncovered for 1 hour or until sauce has reduced.
-
4.To serve, toss through pasta, grated Parmigiano and parsley. Sprinkle with extra grated Parmigiano and breadcrumbs, to serve.
Reviews
Join the conversation
Log in Register