Pork & Fennel Bolognese
PREP 10 MIN•COOK 30 MIN
EF
GF
NS
NF
Number of servings
2
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
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.
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.
Add tomatoes and bay leaf and bring to the boil. Reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally. Adjust seasoning.
Meanwhile, bring a saucepan of salted water to the boil, add pasta and simmer for 7-8 minutes (see packet cooking times).
Drain pasta and toss with sauce. Divide between bowls and top with parmesan to serve.
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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