This simple pork mince pasta sauce shines because of its secret ingredient – caramelised onion relish. It has a touch of sweetness that balances all the flavours. It’s also great added to stews and casseroles for an instant flavour bomb.
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Ingredients
Method
Cook pasta in boiling salted water until al dente. Drain, reserving ½ cup (125ml) pasta cooking water. Add stock cubes to reserved water and set aside.
Meanwhile, heat the oil in a large frying pan over high heat. Add the mushrooms, season with salt and pepper and cook for 6 minutes, or until golden. Add the garlic, dried rosemary and pork mince and cook, breaking up the mince with the back of a wooden spoon, for 5 minutes.
Add the vinegar and cook until it has almost evaporated. Add caramelised onion, mustard, Worcestershire sauce, cream and stock. Bring to a simmer, reduce the heat to medium low and cook for 6-8 minutes, or until reduced slightly. Add spinach leaves and stir until just wilted.
Divide the pasta between heated serving bowls, and spoon over the pork mince mixture. Serve with parmesan.
Where to buy caramelised onion relish
You can find jars of caramelised onion relish in the condiments section of your local supermarket, or in specialty groceries and delis. Feel like making your own caramelised onion and balsamic relish?
Pork mince pasta: Ingredient breakdown
Linguini: A narrow variation of flat ribbon pasta, thinner than tagliatelle.
Pork mince: Ground lean pork. Available from supermarkets, or ask your butcher to prepare.
Sherry vinegar: Natural vinegar aged in oak according to the traditional Spanish system; a mellow wine vinegar named for its colour.
Dijon mustard: A pale brown, creamy, distinctly flavoured, fairly mild French mustard.
Worcestershire sauce: A thin, dark brown, spicy sauce. Used as a seasoning for meat and gravies, and as a condiment.
