Pork bolognese with cheesy pangrattato

• Meat

  • 500 g Pork mince

• Produce

  • 2 Carrots, large
  • 1 Celery stick
  • 4 Garlic clove
  • 1 Red onion
  • 6 Sage, leaves
  • 2 sprigs Thyme, fresh

• Condiments

  • 1 tbsp Balsamic vinegar

• Pasta & Grains

  • 1 Spaghetti, cooked

• Baking & Spices

  • 2 Salt & pepper
  • 1/2 tsp Sugar

• Bread & Baked Goods

  • 2 cups Breadcrumbs, chunky fresh

• Dairy

  • 4 tbsp Parmesan, grated

• Beer, Wine & Liquor

  • 1 cup Red wine

• Other

  • 1 X 400g can chopped tomatoes

Found on simply-delicious-food.com

Description

Ingredients

• 1 red onion, finely chopped
• 2 large carrots, peeled and finely chopped
• 1 celery stick, finely chopped
• 3 garlic cloves, finely chopped
• 2 sprigs fresh thyme
• 500g pork mince (ground pork)
• 1 x 400g can chopped tomatoes
• 1 cup red wine
• ½ teaspoon sugar (optional)
• 1 tablespoon Balsamic vinegar
• salt & pepper to taste
• cooked spaghetti, to serve
• 2 cups chunky, fresh breadcrumbs (I used stale ciabatta to make the crumbs)
• 1 garlic clove, minced
• 6 sage leaves, finely chopped
• 4 tablespoons grated Parmesan
• salt & pepper, to taste

Directions

• To make the bolognese, fry the onion, carrot, celery, garlic and thyme in a splash of olive oil until the vegetables start to soften and caramelise slightly.
• Add the pork and brown before adding the tomatoes, wine, sugar (if using) and Balsamic.
• Turn the heat down and cover then allow to simmer for 25-30 minutes or until the sauce has thickened slightly.
• Season to taste.
• For the cheesy pangrattato, fry all the pangrattato ingredients in a tablespoon of olive oil until golden and crisp then serve sprinkled over the pork bolognese.