Food - Smokey Pork & Pancetta Bolognese

Smokey Pork & Pancetta Bolognese 

Not that long ago M & S launched their Cook with a range of pastes that make cooking exciting, with a cookbook with recipes to use these pastes, I choose the Smoked Tomato one, I bought the book, this recipe took my attention as it looked an easy dinner to do. 


Makes: 4 servings 
Prep Time: 30 Minutes 
Cooking Time: 30 Minutes 
Total Time: 1hr

Ingredients 

  • 90g jar of Cook with M & S Smoked Tomato Paste
  • 130g Diced Pancetta
  • Vegetable Oil 
  • 500g 10% Fat Pork Mince
  •  1 Onion 
  • 1 ½ Carrot 
  • 2 Sticks of Celery, washed
  • 1 Glove garlic 
  • 6 Mushrooms (optional) 
  • • 1 tbsp Fennel Seeds 
  • 400g tin Chopped Tomatoes 
  • 500ml Chicken Stock 
  • 2 nests Wholewheat Tagliatelle 
  • Salt & Pepper to season 
  • Grated parmesan to serve. 

Equipment 

  • Chopping Board 
  • Sharp Knife
  • Heavy Based Frying Pan
  • Wooden Spoon
  • Large/Medium Saucepan
  • Colander 
  • Cheese Grater

Method

  1.  On a chopping board, chop the onion, carrot, and celery into small pieces, this is your sofrito, this can be bought from most supermarkets, but it is cheaper to create your own, esp. if someone does not like one of the veg. Slice the mushrooms if using. 
  2. In a heavy-based frying pan, fry the pancetta in a dash of oil to render the fat, then add the pork mince, breaking it up with a wooden Spoon, brown the mince off.
    Then add the veg, and fennel seeds. Sweat the veg in the pan until translucent. Add the mushrooms to the pan and cook until browned.
  3.  Stir in the paste, allowing it to caramelise in the pan before pouring in the tomatoes, stock, bring to a boil then turn down to a simmer and cook for 25 minutes.
  4. Meanwhile, bring a pan a large saucepan of water to the boil, cook the pasta for the packet time. Drain and set aside to weigh for your portion. Weigh Your portion of pasta if you are carb counting

  5. Season the bolognese to taste and serve with the cooked pasta and a generous helping of grated parmesan.

Tips 

  • You can buy sofrito from supermarkets its cheaper to make your own using fresh carrots, onions, and celery. 
  • Use gluten free stock, wine and pasta if needed. 
  • Use veggie or vegan mince, stock, wine, and cheese if needed.
  • Use diary free cheese if needed. 
  • Skim the fat off before serving as the pork has a lot of fat in, for a less oily dish

Nutritional Info 

For this bolognese calculated that this had about 20g of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 2/3 units of insulin for the bolognese sauce, the pasta would reflect your portion that you cook for yourself.

Adapted from - Cook with M & S - 50 Fast, Fresh & Easy Recipes 

 Disclosure

I bought the book and paste with my own money, so this post is not an ad or a gift

Smokey Pork & Pancetta Bolognese

Smokey Pork & Pancetta Bolgnese
Yield: 4
Author: Nic's Adventures & Bakes
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
Not that long ago M & S launched their Cook with a range of pastes that make cooking exciting, with a cookbook with recipes to use these pastes, I choose the Smoked Tomato one, I bought the book, this recipe took my attention as it looked an easy dinner to do.

Ingredients

  • 90g jar of Cook with M & S Smoked Tomato Paste
  • 130g Diced Pancetta
  • Vegetable oil
  • 500g 10 % fat Pork Mince
  • 1 Onion
  • 1 Carrot
  • 2 Sticks of Celery, washed
  • 1 Glove Garlic
  • 6 Mushrooms (optional)
  • 1 tbsp Fennel Seeds
  • 400g tin Chopped Tomatoes
  • 500ml Chicken Stock
  • 2 Wholewheat tagliatelle nests
  • Salt & Pepper
  • 25g Parmesan, grated

Instructions

  1. On a chopping board, chop the onion, carrot, and celery into small pieces, this is your sofrito, this can be bought from most supermarkets, but it is cheaper to create your own, esp. if someone does not like one of the veg. Slice the mushrooms if using.
  2. In a heavy-based frying pan, fry the pancetta in a dash of oil to render the fat, then add the pork mince, breaking it up with a wooden Spoon, brown the mince of.
  3. Then add the veg, and fennel seeds. Sweat the veg in the pan until translucent. Add the mushrooms to the pan and cook until browned.
  4. Stir in the paste, allowing it to caramelise in the pan before pouring in the tomatoes and stock, bring to a boil then turn down to a simmer and cook for 25 minutes
  5. Meanwhile, bring a pan a large saucepan of water to the boil, cook the pasta for the packet time. Drain and set aside to weigh for your portion.Weigh Your portion of pasta if you are carb counting
  6. Season the bolognese to taste and serve with the cooked pasta and a generous helping of grated parmesan

Notes:

  • You can buy sofrito from supermarkets it's cheaper to make your own using fresh carrots, onions, and celery.
  • Use gluten-free stock and pasta if needed.
  • Use veggie or vegan mince, stock, and cheese if needed.
  • Use dairy-free cheese if needed.  
  • Skim the fat off before serving as the pork has a lot of fat in, for a less oily dish

Nutrition Facts

Calories

682

Fat (grams)

50

Sat. Fat (grams)

17

Carbs (grams)

18

Fibre (grams)

4

Net carbs

14

Sugar (grams)

9

Protein (grams)

42

Sodium (milligrams)

423

Cholesterol (grams)

145
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