One Pot Spaghetti with Pork Bolognese Recipe

Ingredients

250g pork mince
1 onion
1 carrot
1 celery stick
2 garlic cloves
1 chicken stock cube
1 bay leaf
A handful of thyme sprigs
400g tin of chopped tomatoes
200g spaghetti
A few handfuls of rocket, to serve

Prep: 10 mins | Cook: 45 mins

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Method

1. Fill and boil your kettle. Warm a heavy-based casserole dish, deep frying pan or large pan over a medium heat. Add a drizzle of olive oil and the pork mince. Fry for 8 mins, stirring every so often, till the pork mince has browned all over.

2. While the mince fries, peel and finely chop the onion. Peel and dice the carrot. Trim the dry ends off the celery stick, then dice it Peel and finely chop the garlic.

3. Stir the chopped veg into the mince. Add a pinch of salt and pepper and fry for another 5 mins, stirirng often, till the veg start to soften.

4. Stir in the garlic. Crumble in the chicken stock cube and stir to mix. Drop in the bay leaf and most of the thyme (keep a sprig back for garnishing). Tip in the tin of chopped tomatoes. Pour in 800ml hot water from your kettle. Stir to mix well.

5. Lay the spaghetti in the pan. Pop on a lid (or use a baking tray if you don’t have a lid). Bring the pan up to the boil, then turn the heat down and simmer for 25-30 mins. Stir 2 or 3 times while it cooks to mix the spaghetti in with the sauce.

6. While the spaghetti cooks, toass a few hundfuls of rocket with a drizzle of olive oil and some salt and pepper to lightly dress it.

7. After 25 mins, check the spaghetti. It should be tender but still with a little bite, and the sauce should have thickened. Taste the sauce and add a pinch more salt and pepper or a pinch of sugar, if you think it needs it.

8. Heap the spaghetti and sauce up on warm plates, discarding the thyme sprigs. Serve with the rocket, garnished with a few fresh thyme leaves.