Pork bolognese recipe

• 250 g (8.8oz) lean pork mince
• 2 tbsp olive oil
• 40 g (1.4oz) butter
• 1 onion, finely chopped
• 1 celery stalk, trimmed and finely chopped
• 1 carrot, finely diced
• 200 ml (7fl oz) full-bodied red wine
• 400 g (14.1oz) can chopped tomatoes
• 1 pinch salt and freshly ground pepper
• 2 tbsp chopped fresh flat-leaf parsley
• 350 g (12.3oz) gluten-free tagliatelle or other pasta
• 2 tbsp freshly grated Parmesan cheese, to serve

1. Heat the oil and butter in a large deep pan, add the onion, celery and carrot and stir well.
2. Cook over a gentle heat for 5 minutes until just beginning to soften.
3. Increase the heat, add the mince and cook for 10 minutes, stirring constantly for the first 3 minutes to break up all the lumps.
4. Pour in the red wine and simmer for 3 minutes.
5. Stir in the tomatoes and season well.
6. Partially cover the pan and cook over a low heat for 1 hour or until the meat and vegetables are very tender and the juices thickened, stirring occasionally during cooking.
7. Just before serving stir through the parsley.
8. During the last 20 minutes of cooking the sauce, bring a large pan of salted water to boil.
9. Add the pasta, stir and return to a gently rolling boil.
10. Cook according to the packet instructions until al dente.
11. Drain.
12. Serve the pasta in deep bowls topped with a serving of bolognese sauce and with a sprinkling of Parmesan cheese.

lean pork, olive oil, butter, onion, celery stalk, carrot, fullbodied red wine, tomatoes, salt, parsley, tagliatelle, parmesan cheese

Taken from www.lovefood.com/guide/recipes/12454/aldo-zillis-pork-bolognese (may not work)