Pork Bolognese with Spaghetti
Forget the canned sauces, fix this easy homemade sauce for your family instead. Serve with garlic bread and a green salad.
1 pound lean boneless pork, cut into 1/2-inch dice
1 teaspoon olive oil
1 large onion, coarsely chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
2 cans (35 ounces each) peeled Italian plum tomatoes
1 1/2 tablespoons fresh basil, minced or 2 teaspoons dried basil
1/2 teaspoon ground black pepper
1 tablespoon fennel seed, crushed coarsely
12 ounces spaghetti, cooked and drained
Freshly grated Parmesan cheese for sprinkling
- In large nonstick skillet, saute pork in olive oil over medium-high heat until lightly browned.
- Add the onion and garlic and cook, stirring occasionally, until onion is wilted.
- Add the red bell pepper, tomatoes with their juice (crush slightly with the back of a spoon), stir in the basil and oregano. Bring just to a boil, reduce the heat to moderately low and simmer, overed, for 40 minutes, until pork is very tender.
- Stir in the black pepper and crushed fennel seed; correct seasoning with salt and sugar, if desired.
- Toss spaghetti with sauce to serve sprinkled with Parmesan cheese.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.