Pork Bolognese Sauce
A great recipe for the little ones! Make a batch and freeze. I use pork in this recipe but it can easily be subbed with minced chicken or beef.
- 450 g pork mince season with some black pepper
- 600 g tomato passata
- 2 cloves minced garlic
- 1 small onion diced
- 2 carrots I like to cube them
- 1 tomato sliced/diced
- 120 g button mushrooms can be left out but I like to include them
Seasoning:
- 1/2 tsp baking soda
- 1 tbsp balsamic vinegar can be left out
- 1-2 tsp Italian herbs or oregano
- 1 tsp salt
Heat about 2 tbsp olive oil or cooking oil which you use and add in onions. Sautee for a while until translucent then add in diced carrots. Allow to cook and turn a bright orange.
Add in pork mince (if you haven't added the black pepper do so now), add garlic and allow the mince to sear at the bottom and leave for a few minutes. Then toss the mince around until no longer pink.
Add in tomato passata, diced tomatoes, mushrooms (if using) and stir. From here, I add in the balsamic vinegar, italian herbs (or oregano) and baking soda. Stir and turn heat to low and allow to simmer for 20 minutes. Season with enough salt (do a taste test!). Also test that carrots are softened. DONE.
Top Tips:
- Minced pork can be easily subbed with minced chicken or minced beef.
- It's good to season the meat with some black pepper to give it more flavour.
- I use tomato passata as I prefer the smooth texture and have never really liked tinned tomatoes.
- The baking soda helps to cut the tartness from the tomatoes.
- Season adequately. Taste to see if you would like more salt, herbs etc.