The beginning of Slow-cooked Pork Bolognaise....the end product was so good I forgot to take a photo and it's all gone! You'll have to use your imagination.
Don't be daunted by the long list of ingredients, you probably have most of them in your pantry/fridge right now, and, it's worth the effort. This is a take on an Ottolenghi recipe so you know it's good.....
1 large onion, chopped
3 garlic cloves, minced
1 large carrot, grated
1 zucchini, grated
500g pork mince
1 cup mushrooms, chopped
1 1/2 cups tomato pasata
2 tablespoons tomato paste
salt & pepper to taste
1/2 teaspoon paprika
Large handful basil, chopped
2 handfuls shredded chard/silverbeet/kale
1 - 1 1/2 cups cream
Parmesan to serve
Heat olive oil in a heavy-bottom pan and add onions; cook until slightly brown then add carrots, zucchini and garlic. Cook veggies for a few minutes then add mince and cook until meat is done.
Add mushrooms and a few more minutes, then add tomato paste, passage, salt, pepper, paprika, basil and greens. Bring to the boil, then turn down heat to simmer and cover with lid. Cook for a few hours, the longer the better, stirring occasionally.
When ready to serve - turn off heat, taste for seasoning, stir in cream and top with grated parmesean.
Serve over roasted or steamed veggies, mashed cauliflower or potato or use as a filling for pot pie or shepphard's pie.
Enjoy - N x
PS The bolognaise is low carb so it requires very little insulin!