• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 large carrot, peeled and cubed
  • 1 garlic clove, crushed
  • 500 g pork mince 5% fat
  • 2 tsp dried oregano
  • 2 sprigs rosemary, leaves only, chopped
  • 250 g chestnut mushrooms, sliced
  • 200 ml port
  • 2 x 390g cartons chopped tomatoes
  • 350 g pappardelle, or other long flat pasta

To serve

  • 4 tsp Parmesan shavings


  1. 1

    Heat the olive oil in a large saucepan and add the onion, celery and carrot. Cook for 5-6 minutes until beginning to soften. Add the garlic and cook for another minute.

  2. 2

    Add the mince to the pan and break up with a wooden spoon. Stir for 3-4 minutes until brown all over.

  3. 3

    Sprinkle over the oregano and rosemary and add the chestnut mushrooms. Cook for 4-5 minutes until they begin to soften, then pour in the port. Turn the heat up and bubble for 2 minutes.

  4. 4

    Pour in the chopped tomatoes, fill one of the empty cartons with water and swirl into the pan, then bring to the boil. Turn down the heat and simmer for 25-30 minutes, until the sauce is rich and thickened slightly.

  5. 5

    Meanwhile, cook the pasta according to pack instructions. Drain, toss with the bolognese and sprinkle the parmesan on top.

Nutritional Details

Each serving provides
  • Energy 2763kj 660kcal 33%
  • Fat 12.0g 17%
  • Saturates 3.6g 18%
  • Sugars 16.6g 18%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 511kj/122kcal

Each serving provides

75.6g carbohydrate 4.4g fibre 48.2g protein

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