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.
Our pork mince is suitable for freezing at home. If you choose to freeze it for later, make sure to leave plenty of time for it to thaw properly. The easiest way is to pop it in the fridge overnight.
- 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.
This product has a shelf life of 12 days from the date of delivery. This pack is approximately 400g.
Product photography is representative only. Weights and portions will be as stated.