Now that Winter is on the way I look forward to comfort foods. For us, any foods with pasta and a meaty sauce is considered a comfort food. I have made this meal in the slow cooker before and it was so tasty. Therefore I decided to cook it on the hob with Parma ham. Although it was slightly more time consuming to make it was still so tasty. It’s definitely going to be on our Winter menu.
What do you love to eat during the colder seasons? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Grater
- Large saucepan
- Tablespoon
- Teaspoon
Ingredients
- Mince pork x 500g
- Parma ham x 4 – 6 slices
- Onions x 1 large
- Garlic
- Carrots x 2
- Courgette x 2
- Red pepper x 1
- Tomatoes x 1 400g tins
- Tomato puree x 2 tbsp
- Dried oregano x 1 tsp
- Bay leaves x 2
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
- Pasta x 300g
- Basil x 1 handful
- Parmesan or mature cheddar (optional)
Method
- Start by peeling and grating the carrots and courgettes.
- Cut the top from the pepper.
- Remove the core and stalk then slice and dice the flesh.
- Peel and slice the onions and the garlic.
- Put a large saucepan onto a medium to high heat on the hob.
- Add oil to the base and leave the pan to heat up.
- Once the pan is hot add the onion to the base and fry until it look clear/translucent.
- Next add in the garlic and fry for another minute or so.
- Then add in the pepper and fry until it starts to soften.
- The pepper is harder than the other vegetables so this may take longer to soften.
- When the pepper has softened add in the grated carrot and courgette.
- Fry these vegetables for a further minute or so.
- When the carrot and courgette has heated through add in the Parma ham and fry until it starts to darken.
- Now add in the pork mince and again fry until it starts to darken.
- Pour over the tinned tomatoes and chicken stock as well.
- Add in the tomato puree, bay leaves and stir these ingredients together.
- Sprinkle of the salt and pepper, the dried oregano and dried mixed herbs.
- Turn the heat down to a low heat and leave the bolognaise sauce to simmer for about 20 – 30 minutes or even longer.
- Leaving the sauce to simmer helps the juices from the meat to be absorbed into the sauce.
- Basically it’s yummy!!!
- Before the end of the cooking time cook the pasta as per the packet instructions.
- Once the pasta has cooked add to the sauce and sprinkle parmesan over the top.
- Then serve and enjoy.
Parma Ham and Pork Spaghetti Bolognese was a delicious meal. It was easy to prepare but it’s slightly time consuming to cook. All of the ingredients in the bolognaise sauce are freezable. A big batch can be made and frozen for another occasion. It also made very tasty leftovers for lunch the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 