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
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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