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Pork bolognaise

SERVES 2



- 500 gram Pork ground
- 100 gram Onions, fine diced
- 50 gram Carrots, fine diced
- 5 cloves of Garlic, chopped
- 1 table spoon tomato paste
- 35% Cream
- 2 large cans Canned tomatoes
- 2 table spoons Olive oil
- Salt (large pinch)

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    1. Place a large pan on high heat. Sear the ground meat till well coloured and the fat has rendered out.
    2. Place the vegetables in the pan with salt and place a lid on top. Stir occasiaonlly to scrap all the coloured pork off the bottom of the pan.
    3. When all vegetables are soft, add in tomato paste and canned tomatoes. Reduce for at least on hour till the sauce is very thick. Check seasoning and season with salt. Cool down on counter top for 1 hour then in the fridge over night, and freeze what you like.
    4. Reheat 6 oz per portion in a small pot and put over top of pasta or in a lasanga. Top with parmesan cheese.

    Enjoy!

     


    by Trevor Bird

    Chef & owner at Fable Kitchen & Fable Diner

     

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