Creamy pork and sausage bolognese sauce

Name: Creamy pork and sausage bolognese sauce
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 6 cups (1.5 L)
Cuisine: Québécoise
Ingredients: 1 medium Spanish onion, finely chopped; 4 garlic cloves, finely chopped; Olive oil; 2 large carrots, diced; 450 g (1 lb / 16 oz) ground pork; 2 Italian sausages with a chorizo flavour (or the Italian sausage of your choice), cut into pieces; ½ cup (125 ml) strong blonde beer (or white wine, or chicken stock for an alcohol-free version); 1 can (398 ml / 14 oz) tomato sauce with onions and herbs; 1 can (156 ml / 5.5 oz) herb tomato paste; 1 pinch ground nutmeg; 1 pinch crushed hot pepper flakes; 110 g (½ punnet / 4 oz) white mushrooms, halved; ¼ cup (60 ml) 15% cooking cream (or 35% cream); ½ cup (125 ml) freshly grated parmesan

Preparation 15 min
Cooking 27 min
Servings 6 cups (1.5 L)
Freezing Absolutely

Ads

Ingredients

1 medium Spanish onion, finely chopped
4 garlic cloves, finely chopped
Olive oil
2 large carrots, diced
450 g (1 lb / 16 oz) ground pork
2 Italian sausages with a chorizo flavour (or the Italian sausage of your choice), cut into pieces
½ cup (125 ml) strong blonde beer (or white wine, or chicken stock for an alcohol-free version)
1 can (398 ml / 14 oz) tomato sauce with onions and herbs
1 can (156 ml / 5.5 oz) herb tomato paste
1 pinch ground nutmeg
1 pinch crushed hot pepper flakes
110 g (½ punnet / 4 oz) white mushrooms, halved
¼ cup (60 ml) 15% cooking cream (or 35% cream)
½ cup (125 ml) freshly grated parmesan

Ads

Preparation

In a large pot over medium heat, sauté the onion, garlic and carrots in a drizzle of olive oil. Cook for 7 to 8 minutes, stirring often, until the vegetables are tender. Season with salt and pepper.
Add the ground pork and sausages. Cook for 6 to 7 minutes, breaking the meat into small pieces, until lightly pink. Drain the fat.
Deglaze with the beer. Season with salt and pepper and stir well.
Add the tomato sauce, tomato paste, nutmeg, hot pepper flakes and mushrooms. Stir well and simmer for 10 minutes.
Add the parmesan and cream. Stir well and cook for 2 more minutes.
Serve over fresh tagliatelle or pappardelle. For a perfect coating, finish the pasta directly in a hot pan with the sauce and ¼ cup (60 ml) of pasta cooking water. Toss until every strand is well coated.