Prep = 5mins
Cook = 15mins
Serves 4ppl
INGREDIENTS
- 500g pork mince
- 4 cloves garlic
- 1 tbsp grated ginger
- ½ brown onion
- 1 carrot
- 6 button mushrooms
- 3 tbsp gochujang
- 2 tbsp tomato paste
- 100ml cream
- 250ml passata
- Pasta
- Spring onion – optional garnish
- Grated parmesan
METHOD
- Blend the vegetables and spices
- Pan fry pork mince on high heat for approx. 4 mins
- Add blended vegetables and cook for a further 3 mins
- Add the tomato paste and gochujang and cook for 1 minute
- Next, add the passata and cook for 2 minutes
- Finish with the cream and cook for a further minute
- Serve with pasta, grated parmesan and some chopped spring onions
TIPS / TRICKS
- Cook the pork on high heat and break it up as you go to get a nice caramelization on it
- Pork Bolognese will keep for up to 3 days in the fridge
- If freezing then do so before adding the cream in – add the cream when reheating