Meaty pork bolognese served over al dente spaghetti topped with crispy, cheesy pangrattato (crispy breadcrumbs) is a delicious, comforting weeknight meal.
2cupschunkyfresh breadcrumbs (I used stale ciabatta to make the crumbs)
1garlic cloveminced
6sage leavesfinely chopped
4tablespoonsgrated Parmesan
salt & pepperto taste
Instructions
To make the bolognese, fry the onion, carrot, celery, garlic and thyme in a splash of olive oil until the vegetables start to soften and caramelise slightly.
Add the pork and brown before adding the tomatoes, wine, sugar (if using) and Balsamic.
Turn the heat down and cover then allow to simmer for 25-30 minutes or until the sauce has thickened slightly.
Season to taste.
For the cheesy pangrattato, fry all the pangrattato ingredients in a tablespoon of olive oil until golden and crisp then serve sprinkled over the pork bolognese.