Baked Pork Bolognese
Photography Josh Griggs.
The bolognese sauce can be cooked a couple of days ahead. Reheat and assemble then bake when needed.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 fennel bulb, thinly sliced
1 carrot, diced
2 cloves garlic, crushed
1 teaspoon fennel seeds
600 grams pork mince
6 sage leaves, finely chopped
½ cup white wine
¾ cup milk
1 cup chicken stock
big handful parsley, chopped
⅓ cup cream
2 big handfuls baby spinach
sea salt and ground pepper
To assemble
parmesan for grating
300 grams dry pasta, cooked (I used wholewheat fusilli)
METHOD
Preheat the oven to 180°C fan bake.
Heat the oil in a large saucepan and add the fennel, carrot, garlic and fennel seeds with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally. Increase the heat and add the pork and sage and cook until lightly golden, breaking up the meat so there are no large lumps.
Add the wine, bring to the boil and let it bubble up for 5 minutes. Add the milk and stock, season with salt, then simmer uncovered for about 30 minutes or until the liquids are well reduced. Stir in the parsley, cream and spinach to wilt.
To assemble: Stir the cooked pasta into the sauce along with a good grating of parmesan. Divide between the baking dishes and top with another generous grating of parmesan. Bake for 20 minutes or until lightly golden on top and bubbling. Serves 4–6.
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