Monday, March 7, 2011

Linguine alla Bolognese

The Husband found a great way to use up the ground pork in our fridge by making this delicious pasta dish. He claims that he improvised this recipe and then figured out later that it was called ragu alla bolognese. Either way, it was scrumptious. This was his "improvised and estimated" recipe.

linguine or choice of pasta
1 cup sliced mushrooms
1 lb ground pork
3 thick slices of bacon, chopped
1/2 jar of your choice tomato sauce
3 garlic cloves, minced
1 tbsp soy sauce
1/2 tbsp onion powder
1/2 tbsp garlic powder
1.5 tbsp dried basil
pinch of whole mustard seeds
2 tbsp granulated sugar
salt + pepper
parmesan cheese
1 tbsp olive oil

1. Mix pork with soy sauce, onion powder, garlic powder, salt and pepper. Set aside.

2. Boil salted water for pasta.

3. Render bacon in pan until bits are browned and crisp. Add pork and cook until pink is gone. Add mushrooms and cook pork till browned.

4. To the pork, add minced garlic, tomato sauce, mustard seeds, and basil. Simmer on low heat until desired thickness and flavor has had a chance to develop. (The longer, the more flavorful).

5. Add salt and pepper to taste and grate in as much parmesan cheese as you'd like. Add olive oil and stir in right before serving for some earthy, grassy flavor.

6. Serve immediately over hot pasta.

Some mache lettuce with smoked salmon doesn't hurt either!

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