Name: Cheesy chilli bolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped coarsely; 3 clove garlic, crushed; 500 gram minced (ground) pork; 2 tablespoon fresh thyme leaves; 1/2 teaspoon dried chilli flakes; 3 cup (780g) bottled tomato pasta sauce; 1 tablespoon caster (superfine) sugar; 3 cup (750ml) hot water; 400 gram penne pasta; 2 cup (240g) coarsely grated cheddar; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped coarsely

3 clove garlic, crushed

500 gram minced (ground) pork

2 tablespoon fresh thyme leaves

1/2 teaspoon dried chilli flakes

3 cup (780g) bottled tomato pasta sauce

1 tablespoon caster (superfine) sugar

3 cup (750ml) hot water

400 gram penne pasta

2 cup (240g) coarsely grated cheddar

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in a large saucepan over high heat; cook onion, garlic, pork, thyme and chilli, stirring, until pork is browned. Stir in sauce and sugar; simmer 2 minutes.

2.Add the water and uncooked pasta; cook, covered, for 20 minutes, stirring occasionally, until pasta is tender.

3.Stir in 1½ cups of the cheddar; season to taste. Serve pasta sprinkled with chopped parsley and remaining cheddar.

We used pork mince here, but you could use veal or beef mince, or even a combination of all three. Combinations of mince are available at certain butchers or supermarkets. This recipe is not suitable to freeze.
Note

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