| DETAILS |
For a traditional bolognaise sauce, fry finely chopped onion, carrot and celery until starting to soften then add pork mince or, for a truly authentic sauce, half pork and half beef mince. Brown the mince gently and then add tomato puree and cook through. Next add tinned tomatoes, passata and a good amount of seasoning. Turn the heat right down and cook very slowly for two to three hours. The longer you cook the sauce, the better it will taste. When the sauce is ready, take freshly cooked pasta straight from the water and mix it in with the sauce and a splash of milk. Serve with liberally grated Parmigiano Reggiano. We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range pigs feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible. Even the best meat still requires expert preparation, so we work with master butchers who ensure our pork mince is in perfect condition. This is central to maintaining the quality you expect from The Black Farmer. |
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| SHELF LIFE | 5 Days from date of delivery |
| STORAGE ADVICE | While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing. |
| PACKAGING | This pack weighs approximately 400g or 1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
| COUNTRY OF ORIGIN | UK |
Take 500 g of freshly minced pork
In a heavy based casserole add a few drops of light olive oil (pomace) or vegetable oil
And heat until just starting to smoke, carefully add the mince and fry for a few minutes stirring frequently until the mince is rich and golden. Next add 300 ml light chicken stock (essential cuisine is my all time favorite if not making your own), a teaspoon of tomato puree and bring to a simmer.
Thicken slightly with 1 teaspoons of corn flour mixed to a paste with cold water and stirred into the pork mix, place in a oven covered with a lid on 125oc for 45 minutes
Meanwhile take one large onion, 2 carrots, a 100g of celeriac all finely diced and sweat these in a separate pan till soft and translucent, then add a few fresh thyme leaves, and a bay leaf to the veg.
Remove the pork casserole dish from the oven, add the vegetable garnish and pop on top of stove and cook gently for another 15 minutes, taste for seasoning adding a little cracked pepper and sea salt to finish.
Nutrional Information typical value per 100g,
| as sold | |
| Energy | 895 kCal |
| Fat | 25 g |
| of which saturates | 9.5 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 2.5 g |
| Protein | 116 g |
| Salt | 3.4 g |
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