Pork Bolognese - Innit

Ingredients

4 Servings

Meat & Seafood

  • Jimmy Dean Pork Sausage 1 lb

Dry Goods

  • Pappardelle 1 lb

Pantry

  • Extra Virgin Olive Oil 1/4 cup

Produce

  • Carrots 3

  • Fresh Celery 4 stalks

  • Garlic Cloves 4

  • Yellow Onion 1

  • Italian Parsley 1/3 bunch

Canned/Bottled Goods

  • Canned Crushed Tomatoes 1 can

Beverage

  • Red Wine 1/2 cup

Dairy & Eggs

  • Whole Milk 1 cup

  • Parmigiano Reggiano Cheese 1/4 cup

Spices

  • Kosher Salt 2 tsp

  • Black Pepper 1 pinch

Preparation

  1. Gather Ingredients

  2. Prepare Vegetables

    Roughly chop all vegetables.

    • 3 Carrots
    • 4 stalks, chopped Fresh Celery
    • 1, peeled, chopped Yellow Onion
    • 1/4 bunch, chopped Italian Parsley
  3. Combine Vegetables

    Place all prepared vegetables into a food processor and mix, scraping sides once, until a fine crumble forms. Add garlic and mix, stopping food processor and scraping sides if needed, until minced in.

    • 4 Garlic Cloves
  4. Create Sauce

    Heat oil in a large skillet over medium-high heat. Brown pork sausage in oil, breaking it up with a spoon into smaller pieces, until cooked through. Add vegetable mixture and sauté for 3 minutes or until softened. Season with salt. Add wine, tomatoes and milk and simmer uncovered for 10 minutes.

    • 1/4 cup Extra Virgin Olive Oil
    • 1 lb Jimmy Dean Pork Sausage
    • 2 tsp Kosher Salt
    • 1/2 cup Red Wine
    • 1 can, 28 oz Canned Crushed Tomatoes
    • 1 cup Whole Milk
  5. Cook Pasta

    In a large pot, bring water to a boil on medium-high heat. Heavily salt water. Cook pasta until al dente, firm to bite but not soft.

    • 1 lb, or pasta of choice Pappardelle
  6. Serve & Enjoy

    Arrange pasta on a plate and spoon over the sauce. Top with grated parmesan and black pepper. Drizzle with olive oil if desired. Garnish with parsley.

    • 1/4 cup, grated Parmigiano Reggiano Cheese
    • 1 pinch Black Pepper
    • 3 sprigs, leaves picked Italian Parsley

Nutrition

  Amount per
serving
Daily value percentage
Calories 1140 kcal  
Total Fat 53.0 g 68%
Total Saturated Fat 18.0 g 89%
Unsaturated Fat 35 g  
Low Cholesterol 100 mg 33%
Sodium 2610 mg 110%
Total Carbohydrate 115 g 42%
Fiber Total Dietary 11 g 38%
Sugars Total 20 g  
Good Source: Protein 41 g 82%
Vitamin C 36 mg 40%
Calcium Ca 353 mg 25%
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By Innit Culinary Team