Bolognese Sauce (Pork with Cheesy Pangrattato)

porkbolognesecheesypangrattato Meaty pork bolognese served over al dente spaghetti topped with crispy, cheesy pangrattato (crispy breadcrumbs) is a delicious, comforting weeknight meal.

Pork Bolognese:
2 cups red onion, finely chopped
1 cup carrots, peeled and finely chopped
1 cup celery, finely chopped
3 cloves garlic, finely chopped
2 sprigs fresh thyme
1 lb ground pork
1 can chopped tomatoes (400 g)
1 cup red wine
½ tsp. sugar (optional)
1 Tbsp. balsamic vinegar
sea salt
black pepper, freshly ground

Cheesy Pangrattato:
2 cups chunky fresh breadcrumbs (I used stale ciabatta to make the crumbs)
1 clove garlic, minced
6 sage leaves, finely chopped
4 Tbsp. Parmesan cheese, freshly grated
sea salt
black pepper, freshly ground

To Serve:
cooked pasta

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 Tbsp. of olive oil until golden and crisp then serve sprinkled over the pork bolognese.

Makes 6 servings.