Pork & Fennel Bolognese

PREP 10 MIN
•
COOK  30 MIN

EF

GF

NS

NF

Number of servings
2
Ingredients

1⁄2 tsp olive oil

1⁄2 onion finely chopped

1 garlic clove finely chopped

1⁄2 fennel bulb finely chopped

250g minced pork

1 tin of crushed tomatoes (400g tin)

1⁄2 dried bay leaf

salt & pepper, to taste

80g dried fettuccine (or gluten free)

1 tbs parmesan finely grated

Methodbased on 4 servings
1

Heat oil, onion and garlic in a large saucepan over medium heat, and cook for a few minutes until onion is beginning to soften. Add fennel, turn heat to high and cook for another minute.

2

Stir through pork and leave to cook for a few minutes before stirring again. Continue to cook for a few more minutes until browned all over.

3

Add tomatoes and bay leaf and bring to the boil. Reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally. Adjust seasoning.

4

Meanwhile, bring a saucepan of salted water to the boil, add pasta and simmer for 7-8 minutes (see packet cooking times).

5

Drain pasta and toss with sauce. Divide between bowls and top with parmesan to serve.

Nutritional Informationper serving

Energy (kJ)

1877 kJ / 448 cals

Protein

33.9 g

Fat

17 g

Sat. Fat

7.4 g

Carbs

36.3 g

Sugar

8.7 g

Fiber

5.7 g

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