Five Spice Pork Bolognese Pasta Recipes

FIVE-SPICE PORK BOLOGNESE PASTA

Five-Spice Pork Bolognese Pasta image

Originally from Longview News Journal http://www.news-journal.com/features/food/easy-pork-bolognese-for-nights-when-jar-sauce-just-won/article_3a14725f-17bc-5bbc-9982-57ddde485c12.html This Bolognese is mostly effortless. You can make it even more so by using the food processor to chop your vegetables. Just toss them all in at once, then pulse until finely chopped. As for the meat, pork is delicious, but feel free to substitute beef, veal or turkey.

Provided by jdwright

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces pasta
1 lb ground lean pork
1 large yellow onion, diced
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
3 garlic cloves, minced
1 tablespoon five-spice powder
28 ounces can crushed tomatoes
1/2 cup grated parmesan cheese
salt & fresh ground pepper
chopped fresh basil

Steps:

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
Heat a large saute pan over medium-high. Add the pork and saute for 2 minutes, or until fat begins to render from the meat.
Add the onion, celery, carrot and garlic. Saute until the carrots are tender, about 5 minutes.
Stir in the five-spice powder and tomatoes. Bring to a simmer.
Stir in the Parmesan, then season with salt and pepper.
Stir in a bit of basil.
Add the pasta, tossing to coat well.
Serve topped with additional basil.

Nutrition Facts : Calories 759.6, Fat 29.6, SaturatedFat 11.4, Cholesterol 92.8, Sodium 542.2, Carbohydrate 84.8, Fiber 7.8, Sugar 4.9, Protein 39.1

PORK BOLOGNESE

Pork Bolognese image

This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes

Time 1h30m

Number Of Ingredients 15

Ingredients

3 slices bacon, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 pounds ground pork
1/4 cup tomato paste
1 cup dry white wine
1 1/4 cups whole milk
1 can (28 ounces) tomato sauce
2 cups low-sodium chicken broth
1 bay leaf
5 sprigs fresh thyme
Coarse salt and ground pepper
Cooked penne rigate, for serving
Grated Parmesan, for serving

Steps:

In a large Dutch oven or heavy pot, cook bacon over medium heat until fat is released, 5 minutes. Add onion, carrot, and celery; cook until soft, 6 minutes. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.
Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.

Nutrition Facts : Calories 339 g, Fat 19 g, Fiber 2 g, Protein 26 g

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