Pork shoulder bolognese recipe

Arbutus: Pork shoulder bolognese
Chef Anthony Demetre from Arbutus creates a simple bolognese sauce using pork shoulder - a perfect accompaniment to pasta

Watch the video of Anthony making this bolognese recipe

Ingredients

  • 1.5kg minced pork shoulder
  • 3 medium carrots diced
  • 2 sticks celery diced
  • 2 medium onions diced
  • 5 cloves of garlic finely chopped
  • 3 anchovy fillets, finely chopped
  • 1 pinch chilli flakes
  • 200g chopped plum tomatoes
  • 1 tbsp tomato puree
  • 4 celery leaves
  • 10 mint leaves
  • Olive oil
  • 100ml double cream

METHOD

How to make pork bolognese

1. Sweat the carrots, celery and onion in the olive oil until translucent. Add the garlic, anchovies and chill and sweat for a further 3 or 4 minutes.

2. Raise the heat and add the minced pork shoulder a third at a time. You want to sear the meat here and not boil it.

3. Add the chopped mint and celery leaves, tomato puree and the chopped plum tomatoes.

4. Bring to the boil, add the cream, season with salt and pepper and leave to simmer for about 45 minutes. Serve with a broad, flat ribbon pasta like papardelle.

© 2009 Anthony Demetre, Arbutus

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cookalong_pasta

Gordon's training video: Cook pasta and tell when it's done

Know your al dente from your overdone with Gordon Ramsay's pasta how to video.

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Gordon's training video: How to prepare bolognaise

Gordon Ramsay shows you a mighty mince to make the perfect bolognaise.

Thursday 15 January 2009

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