Truly Yummy Pork Bolognese
This Truly Yummy Pork Bolognese is a very special recipe in our home. It was originally made for my husband by his Italian neighbour and later became the very first meal he ever cooked for me, just weeks into our courtship. It’s not only gluten free and dairy free, but also a dish full of memories.
Both of our children love it and often request it when friends come over for supper. It’s become a regular Friday night favourite in our house and usually enjoyed with a glass or two of red wine.
The original version was made with pork tenderloin, which is lean and delicious. We now use lean diced pork shoulder, which stays beautifully moist and gives an even richer, juicier flavour. Plus, it’s a little kinder on the budget.
Slow-cook at 150°C for one and a half to two hours, the pork becomes tender and falls apart into a thick, rich tomato sauce. A splash of wine adds depth, but with the recommended ingredients below you really can’t go wrong. Serve with gluten free spaghetti and for those who can tolerate it, a little grated ewe’s milk pecorino. Truly yummy.
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Truly Yummy Pork Bolognese
Equipment
- 1 casserole dish recommend cast iron casserole
Ingredients
- 1 tbsp olive oil recommend Belazu Crete Gold Extra Virgin Olive Oil
- 1 kg lean pork shoulder, diced into 3-4cm cubes
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 1 tsp dried oregano
- 1 400g can of chopped tomatoes recommend Mutti Finely Chopped Tomatoes
- 1 700g bottle of passata recommend Mutti Passata
- 100 ml red wine optional and only if you can spare some from the bottle.
Instructions
- Preheat the oven to 160℃ / Gas Mark 3.
- Heat the oil in the casserole dish and fry the onions until soft.
- Add the diced pork and fry until it takes on some colour. Then add the garlic and fry for a further minute.
- Add the wine (if using), passata, chopped tomatoes and oregano to the casserole dish and stir well.
- Season with salt and pepper, cover and place in the oven. Cook for one and half to two hours to ensure the pork is tender.
- Serve with gluten free spaghetti and a sprinkling grated ewe's milk pecorino.
