Saddleback Pork with Potato Puree
The succulent Cinta Senese pork served at Cainoya is raised locally in Kagoshima prefecture at Fu...
1/4 cup (60 ml) olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
3 cloves garlic, crushed
4 bay leaves
1 teaspoon cloves
300 g minced beef
300 g minced pork
300 g minced veal
2 cups (500 ml) dry white wine
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 x 400 g tin crushed tomato
200 g tomato paste (puree)
Sea salt flakes and freshly ground white pepper
400 g spaghetti
shaved parmesan and oregano sprigs (optional), to serve
Heat the olive oil in a large deep saucepan over medium–high heat and cook the onion, carrot and celery for 5 minutes or until softened and coloured.
Add the garlic, bay leaves and cloves and cook for another 1–2 minutes, stirring with a wooden spoon.
Add the minced beef, pork and veal. Cook for 6 minutes or until browned, using a wooden spoon to break up any lumps.
Add the wine, nutmeg, cinnamon, tomato and tomato paste and bring to the boil.
Reduce the heat to low, cover with a lid and simmer for 30 minutes; the sauce should have reduced and be rich. Season to taste with salt and pepper. Remove and discard the cloves.
When the sauce is ready, cook the spaghetti in a large saucepan of salted boiling water following packet instructions until al dente.
Drain, then serve with the bolognese sauce, topped with shaved parmesan and scattered with oregano, if you like.