Ingredients: |
Ingredients: 1 1/4 lb. ground pork
10 ounces penne pasta, cooked al dente
1 15-ounce can diced tomatoes
4 cloves garlic, minced
2 carrots, peeled and diced
1 yellow onion, small diced
1/2 bunch Lacinato Kale
1 bunch Sage
2 T butter
1/2 cup Parmesan cheese, grated
1 cup water
Olive oil
Salt and pepper
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Directions: |
Directions:1. Cook pasta according to directions. Drain and rinse, reserving 1/2 cup of the pasta cooking water.
2. Pick the sage leaves off the stems and thinly slice. Remove kale from stems and roughly chop.
3. Heat 1 tablespoon olive oil in large pot on medium-high until hot. Add the garlic, carrots and onion. Season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant.
4. Add the ground pork and sage to the pot of vegetables. Season with salt and pepper. Cook, breaking the meat apart with a spoon, 3 to 5 minutes, or until the pork is lightly browned and just cooked through.
5. Add the diced tomatoes, kale and 1 cup of water. Season with salt and pepper.
6. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally, 11 to 13 minutes, or until the kale has wilted and the liquid has reduced in volume by about half. Season with salt and pepper to taste.
7. Add cooked pasta, butter and half the reserved pasta cooking water to the pot of bolognese. Cook, stirring frequently, 1 to 3 minutes, or until thoroughly combined. If pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.
8. Remove from heat and season with salt and pepper to taste. Garnish with the Parmesan cheese. |
This recipe for Pork Bolognese is from