Spaghetti with Pork & Butternut Squash Bolognese

Sometimes I love a good old 'spag bol'. Its not only the ultimate comfort food but also is a nice change during the Christmas period where you end up eating roast dinners for a week.

Last night I knew what I wanted and I was happy that the bolognese took about 10 minutes to put together. Then I left it to happily simmer while I relaxed and the flavours melded into a delicious light but meaty bolognese. Later on, The Bloke cooked the spaghetti and it was ready. Pretty easy, huh?

Ingredients:          (Serves 4)

500g pork mince
1 onion, peeled & chopped
2 cloves garlic, peeled & chopped
200g butternut squash, finely diced
1 small glass white wine
400g tin chopped tomatoes
1 tbsp. tomato puree (paste)
1/2 tsp. dried oregano
1/2 tsp. dried basil
salt & pepper
400g spaghetti
parmesan to serve

Method:

Dry fry the pork mince in a saucepan (it usually has enough fat in it so doesn't need extra oil). When the meat is beginning to brown, add the onion, garlic and squash. Stir and cook on a medium high heat to cook the onions and mince. Then a small glass of white wine and cook on high until liquid mostly evaporated. Then add the tomatoes, herbs and seasoning. Stir, cover and put on a very low simmer for about 45-50 minutes. (It can be ready in 20 but it tastes better the longer it cooks).

Cook the spaghetti to pack instructions and serve with the bolognese. A good grating of parmesan is always nice too.

Note: Rather than spending excess on parmesan - give Grana Padano a try. Its less that half the price and tastes nearly exactly the same.