I'd make a great politician this week I think. Two evenings ago, as I began preparations for tea, which was to be Spaghetti Bolognese for the girls, I removed the meat from my frig and thankfully realised sooner rather than later that I had thawed minced pork rather than minced beef which I usually use for this classic dish. I know some people do cook bolognese with a combination of pork and veal so I decided I'd just use my cooking nouse and prepare a bolognese sauce with my pork. Honestly I didn't have the wherewithall to change my plans and cook my usual Sang Choi Bau with pork mince. So we ended up with a most delicious Pork and Apple Bolognese which I hope you and your family will enjoy as well. It improves with age. My Generous Gentleman didn't stop "mmm...ing" during tea last night. We enjoy this with Basmati rice but you could use ordinary or spelt spaghetti. Ess enjoyed some little shell shaped wheat free pasta along with her rice. Little Eee... mmm... let's just say she is being extraordinarily fussy at this stage of the game. To be expected of an 18 month old, sadly.
Return the mince and add 1 can of tomatoes with the little bit of water used to rinse the tin. Cook, breaking down the mince and tomatoes as needed.
Add dried oregano (which you have hanging in your pantry after pruning your oregano this summer).
Add a good glug of tamari or your own choice of soy sauce.
Simmer for 30 mins to an hour, without letting it stick to the pan, adding some water or stock if necessary. Some say to simmer gently for up to 3 hours to form a delicious ragu. But eat it when you and the sauce are ready in my opinion.