Pork Bolognese with Cherry Tomatoes & Low GI Wholemeal Fettuccine

Prepare Ingredients:

Wash the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the carrot and onion. Small dice the celery. Pick the basil leaves; discarding stems. Halve the cherry tomatoes.

Cook Pork:

In a large pan, heat olive oil on medium-high until hot. Add the pork mince; season with salt and pepper. Cook, frequently breaking the mince apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl, leaving any drippings and browned bits in the pan.

Start Sauce:

Heat the same pan on medium until hot. Add the garlic, carrot, onion and celery; season with salt and pepper. If the pan seems dry, add extra olive oil. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

Finish Sauce:

Add the tomato paste to the pan of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the browned pork and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy.

Cook Pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 4 to 6 minutes, or until just shy of al dente still slightly firm to the bite. Reserve ½ cup of the pasta cooking water, drain the pasta thoroughly.

You Plate It:

Add the cooked pasta, cherry tomatoes, all but a pinch of the parmesan, half the basil tearing just before adding and ¼ cup of the reserved pasta cooking water. Cook, stirring frequently to coat the pasta, 1 to 3 minutes, or until thoroughly combined. If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Remove from heat; season to taste. Divide the finished pasta between dishes. Garnish with the remaining parmesan and remaining basil tearing just before adding. Enjoy!