Pork Bolognese with Cherry Tomatoes & Low GI Wholemeal Fettuccine
- Prep time: 25 minutes
- Calories: 700
- 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
- 1⁄4 Cup of Parmesan (Shaved)
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 3⁄4 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 1⁄2 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 1⁄2 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, 1⁄2 the basil (tear just before adding) and 1⁄4 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!