Spaghetti with Pork Bolognese

Spaghetti with Pork Bolognese
Photo by Randy Mayor

Ingredients

  • 2 cups finely chopped onion
  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano
  • ½ cup finely chopped carrot (about 1 medium)
  • 1 (2-ounce) piece Parmigiano-Reggiano rind
  • 2 ounces pancetta, finely diced
  • 2 cups chopped plum tomato (about 1/2 pound)
  • ¼ cup tomato paste
  • + 15 more ingredients
    • ¾ pound ground pork
    • 1 pound ground pork tenderloin
    • ½ cup chopped fresh parsley
    • 1 cup 1% low-fat milk
    • 1 cup dry white wine
    • 1 (3-inch) cinnamon stick
    • ½ teaspoon freshly ground black pepper
    • 1 ½ teaspoons chopped garlic
    • 1 ½ tablespoons extra-virgin olive oil
    • ½ cup finely chopped celery (about 1 stalk)
    • 1/8 teaspoon grated whole nutmeg
    • 1 ½ cups organic vegetable broth (such as Swanson)
    • 1 bay leaf
    • 1 teaspoon kosher salt, divided
    • 8 cups hot cooked spaghetti (about 16 ounces uncooked)

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teasp...

View full recipe at My Recipes

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