Pork Hock Bolognese Recipe

Cooking Directions

• STEP 1.In a large pot, heat some olive oil and sauté onions, carrots, and celery until softened.
• STEP 2.Add minced garlic and cook for another minute until fragrant.
• STEP 3.Add the pork hock and brown it on all sides.
• STEP 4.Pour in crushed tomatoes, tomato paste, and beef broth. Season with salt, pepper, and Italian herbs.
• STEP 5.Cover the pot and simmer on low heat for 3-4 hours until the pork hock is tender and the flavors have melded together.
• STEP 6.Remove the pork hock from the pot and shred the meat. Discard the bones and fat.
• STEP 7.Return the shredded pork to the pot and simmer for another 30 minutes to thicken the sauce.
• STEP 8.Serve the Pork Hock Bolognese over cooked pasta and garnish with grated Parmesan cheese and fresh basil leaves.

Cooking Tips

• For a richer flavor, you can add a splash of red wine to the sauce while simmering.
• If the sauce is too thick, you can add a little water or broth to thin it out.
• Leftover Pork Hock Bolognese can be stored in an airtight container in the refrigerator for up to 3 days.
• This sauce also freezes well, so you can make a big batch and freeze it in portions for future use.

Storage and Serving

• Store leftover Pork Hock Bolognese in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm it up in a saucepan over low heat, stirring occasionally.
• Serve the Bolognese sauce over cooked pasta, such as spaghetti or fettuccine.
• Garnish with grated Parmesan cheese and fresh basil leaves for added flavor and freshness.