Pork & Pancetta Bolognese

Clock Icon 60 minutes |
Servings: 6-8 |
Prep: 25 minutes |
Cook: 35 minutes

Pork & Pancetta Bolognese

Clock Icon 60 minutes
Servings: 6-8
Prep: 25 minutes
Cook: 35 minutes

Pork & Pancetta Bolognese

Clock Icon 60 minutes
Servings: 6-8
Prep: 25 minutes
Cook: 35 minutes

Ingredients

Ingredients

  • 1/2 cup (125 mL) dried pancetta
  • 1 lb (0.5 kg) lean ground pork
  • 2 cups (500 mL) chopped Peak of the Market yellow onion
  • 3 cloves garlic, minced
  • 1 large Peak of the Market carrot, peeled and chopped
  • 2 ribs celery, chopped
  • 3 cups (750 mL) store-bought marinara sauce
  • 1/3 cup (80 mL) dry white wine or sodium-reduced chicken broth
  • 1/4 tsp (1 mL) EACH ground nutmeg and ground cinnamon
  • 1 bay leaf
  • Salt & ground black pepper to tastes
  • Hot cooked Rede-Made Noodles for serving

Method

  1. In large sauté pan, fry pancetta over medium heat until brown and slightly crisp, about 5 minutes.
  2. Remove pancetta to a plate lined with paper towels; set aside.
  3. Drain all but 1 Tbsp fat from pan.
  4. Increase heat to medium-high. Add ground pork, onion and garlic to pan. Cook pork until no pink remains, breaking up larger pieces with a spatula, 8-10 minutes.
  5. Stir in carrot and celery; cook until vegetables are tender, about 5 minutes.
  6. Stir in marinara sauce; wine or broth, nutmeg and cinnamon and bay leaf.
  7. Return pancetta to pan, stir to combine.
  8. Cover and allow mixture to simmer over low heat, about 15 minutes.
  9. Remove bay leaf, and season mixture with salt and pepper according to tastes.
  10. Serve bolognese over hot cooked Rede-Made Noodles.
  11. Sprinkle with Parmesan cheese and garnish with chopped basil.