Pork Shoulder Bolognese

Credit: Tuis I Home

Prep Time30 mins

Ingredients

 8 Whole frozen plum tomatoes (thawed)
 500 g Bacon bits
 4 Spring thyme
 250 ml Stock
 125 ml Olive oil
 1 Onion, chopped
 2 Bay leaves
 250 ml Quality red wine
 Salt and pepper to taste
 15 ml Sugar
 60 ml Tomato paste
 1 Carrot, peeled and chopped
 125 ml Cream (optional)
 4 Cloves garlic, finely chopped
 1.50 kg Pork shoulder, skin removed

Timer

Directions

1

Heat the oil and fry the pork until golden-brown all over.

2

Remove the pork from the pan and fry the bacon in the same oil until browned.

3

Stir in the onion and carrot and fry until glossy.

4

Preheat the oven.

5

Cut a cross on the tomatoes and peel them.

6

Stir the garlic and peeled tomatoes into the bacon and peeled vegetables in the pan and heat.

7

Stir in the wine and cook for 5 minutes.

8

Put the pork back into the pan, add the tomato paste, sugar, stock, thyme and bay leaves, then cover and bake in the oven for about 3 hours.

9

Pour the sauce into a small saucepan and let the meat rest for about 15 minutes.

10

Reduce the sauce (with of without the cream) until thick.

11

Pull the meat with two forks and remove the bone.

12

Mix the meat through the sauce, season and serve with Parmesan and fresh basil over pasta.

13

Or use the meat layer in lasagne, or as a toping sumptuous baked potato.