Pork Bolognese

Rich and hearty, this savory pork sauce has enough fat to balance tomatoes, carrots, onions, and zucchini noodles.

Pork Bolognese

Prep Time: 15 mins Cook Time: 1 hr, 30 mins Yield: 12 cups

Serving Size: 2 cups

Ingredients

2 oz. (55g) uncured bacon, minced 3 TB. extra-virgin olive oil 1⁄2 cup yellow onion, finely diced 1⁄4 cup carrot, finely diced 1⁄4 cup celery, finely diced 1 garlic clove, sliced 1 tsp. dried thyme 11⁄2 lb. (680g) ground pork 11⁄2 cups chicken broth or stock 2 TB. tomato paste 1⁄2 cup tomato sauce 1⁄4 cup dry white wine 1 bay leaf 1⁄2 tsp. sea salt 3 medium zucchini, trimmed 1 cup heavy cream 3 oz. (90g) grated Parmesan

Nutrition per Serving

Fat 78% Protein 21% Net Carb 1% Ratio 1.5:1

Calories 626 Fat 54g Protein 33g Total Carbohydrate 9g Dietary Fiber 2g Net Carbohydrate 2g

1Heat a large saucepan or Dutch oven over medium heat. Add uncured bacon and cook for 4 to 6 minutes, or until lightly browned. Add extra-virgin olive oil and wait for 15 seconds.

2Add yellow onion, carrot, celery, garlic, and thyme and cook, stirring occasionally, for 2 to 3 minutes, or until softened.

3Add pork and break up into smaller pieces in the pan. Cook for 3 to 5 minutes, or until pork breaks into crumbles and begins to brown.

4Add chicken broth and stir, scraping up any browned bits from the bottom of the pan.

5Add tomato paste, tomato sauce, dry white wine, bay leaf, and sea salt. Stir and reduce heat to medium-low. Simmer, uncovered, for 1 hour, or until reduced by half.

6While sauce cooks, spiralize zucchini to create noodles. (Alternately, use a vegetable peeler to create long ribbons.)

7Stir heavy cream into sauce and bring back to a simmer. Taste and season with additional sea salt, if desired. Remove and discard bay leaf.

8Stir zucchini noodles into hot sauce and cook for 30 seconds to warm through. Divide into bowls and top with Parmesan to serve.