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Home > Categories > Food > Recipes > Pork Bolognese review
• 400g lean Pork mince
• 50g pottle of Tomato Puree
• 3 small or 1 medium onion
• 2 cups frozen minted peas
• 1 can of Watties Mexican flavoured diced tomatoes
• 2 cups dry pasta spirals
• 3 cups grated cheese
Sautee the finely diced onions, and garlic by preference, in 3 tablespoons oil.
Add the Pork Mince and fry evenly until in small, evenly broken pieces, until lightly browned.
Lower the heat to medium, and add the tomato puree and can of flavoured tomatoes. Stir until evenly mixed, then pour the frozen peas over the top in an even layer. Using cooking spatula, press the peas down into the mix until fully immersed. Simmer on medium-low heat until meal is ready to serve, stirring occasionally.
Bring 4 cups of lightly salted water to the boil, add pasta spirals and cook for 5-7 minutes on full boil, or until pasta is slightly elastic to the bite. (aka Al Dente). Stir occassionaly to prevent pasta sticking to the bottom of the pot.
When pasta is cooked, meal is ready to serve. Drain pasta fully, and distribute on plates or bowls. Spread 1/2 cup cheese over each serving of pasta, then spoon bolognase over pasta and cheese. Then place 1/2 cup of cheese over the top and serve.
Serves 3+/-
Another serving option would be to dish it all into a large serving dish and stick a few serving spoons in it. Let them dig in and serve their own quantities.
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Review by: tucker (Karl)
Dated: 12th of January, 2004
Yum. Very simple to prepare, minimal dishes to do afterwards, and will feed 4 moderate servings, 2 big feeds, or a small snack for Mr. Creosote.
Seemed a bit of an experiment using Pork mince instead of the more usual Beef, but worked quite well actually.
Overall, pretty good munchies!
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