Pork Bolognese with Cherry Tomatoes & Low GI Wholemeal Fettuccine
  • Prep time: 25 minutes
  • Calories: 700
In this family favourite recipe you will create a classic Bolognese using the traditional trio of aromatic vegetables: onion, celery and carrot. When sautéed together, they provide an exceptional base of flavour. To give a little colour and juice you will use fresh cherry tomatoes. Finally, healthy wholemeal fettuccine together with grated parmesan and fresh basil will complete the dish. Share it on Instagram #youplateit
Ingredients
  • 300 g of Pork Mince
  • 180 g of Wholemeal Fettuccine
  • 160 g of Cherry Tomatoes
  • 2 of Garlic Clove
  • 1 of Carrot
  • 1 Stalk of Celery
  • 1 of Brown Onion
  • 1 Small Bunch of Basil
  • 3 Tbsp of Tomato Paste
  • 14 Cup of Parmesan (Shaved)
Recipe

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 34 of the onion (you will have left over). Small dice the celery. Pick the basil leaves; discarding stems. Halve the cherry tomatoes.

Cook Veg Base:

In a large pan, heat olive oil (enough to cover the base) on medium-high 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 - 6 minutes, or until softened and fragrant.

Cook Pork Mince:

Add the pork mince; season with salt and pepper. Cook, frequently breaking the mince apart with a spoon, 4 - 6 minutes.

Cook Pasta:

Add the pasta to the pot of boiling water. Cook 7 - 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserve 12 cup of the pasta cooking water, drain the pasta thoroughly.

Add Tomatoes & Finish Sauce:

Add the tomato paste to the mince. Cook, stirring frequently, 1 - 2 minutes. Add 12 cup of water and cherry tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 minutes, or until thickened and saucy.

You Plate It:

Add the cooked pasta, all but a pinch of the parmesan, 12 the basil (tear just before adding) and 14 cup reserved pasta cooking water. Cook, stirring frequently to coat the pasta, 1-3 minutes, or until thoroughly combined. Remove from heat; season to taste. Divide pasta between dishes. Garnish with the remaining parmesan and basil. Enjoy!