🍽 Bite of the Week features Fresh Local Lean Ground Pork

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Pork Bolognese Sauce:

– 1 lb lean ground pork

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1 medium carrot, finely diced

– 1 celery stalk, finely diced

– 2 tbsp olive oil

– 1 can (28 oz) crushed tomatoes

– 2 tbsp tomato paste

– ½ cup red wine (optional, for depth of flavour)

– ½ cup chicken or beef broth

– 1 tsp dried oregano

– 1 tsp dried basil

– ½ tsp red pepper flakes (optional, for a little heat)

– Salt & black pepper to taste

– ½ cup whole milk or heavy cream (for a richer sauce)

For the Pasta:

– 1 lb rigatoni pasta

– 1 tbsp salt (for boiling water)

For Serving:

– Freshly grated Parmesan cheese

– Fresh basil or parsley, chopped

Directions:

1. Sauté the Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion, carrot, and celery, cooking until softened (about 5 minutes). Stir in the garlic and cook for another 30 seconds.

2. Brown the Pork: Add the lean ground pork, breaking it up with a spoon. Cook until browned and no longer pink (about 5-7 minutes). Season with salt, black pepper, and red pepper flakes (if using).

3. Build the Sauce: Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and let it reduce by half (2 minutes). Add the crushed tomatoes, broth, oregano, and basil. Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally.

4. Finish with Cream: Stir in the milk or heavy cream and let the sauce simmer for 5 more minutes. Adjust seasoning as needed.

5. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.

6. Combine & Serve: Toss the cooked rigatoni with the pork Bolognese sauce, coating the pasta well. Serve hot with grated Parmesan cheese and fresh basil or parsley on top.

🚨 Fresh Local Lean Ground Pork is ON SALE at Schinkels’ Meat Market in Essex until March 27th!

✨ See more recipes at schinkels.com ✨