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January 24, 2013

Pasta Pork Bolognese

Cold weather comfort food on the menu!

Pasta Pork Bolognese
image and recipe from

9 ounces
refrigerated fettuccine
2 teaspoons olive oil
12 ounces lean ground pork
1/2 cup grated carrot
3 garlic cloves, minced
1/3 cup red wine
1 2/3 cups lower-sodium marinara sauce
1/2 cup chopped fresh basil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook pasta per directions. Drain.

Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 4 minutes or until pork is done. Add wine; cook 1 minute. Add marinara, 1/4 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta. Sprinkle with remaining 1/4 cup basil.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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