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Pork Bolognese & Mafalda Pasta

with English Peas & Arugula Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 695 calories

Bolognese, an Italian meat sauce associated with the Northern city of Bologna, is typically served with wide, flat pasta shapes like tagliatelle. A broad noodle helps to pick up the thick, rich sauce of meat and aromatic vegetables. In this recipe, we’re pushing that idea even further. We’re using mafalda pasta, with ruffled, chewy edges and an almost square cut. The authentically-spiced bolognese deliciously clings to it. And to balance the richness of the dish, we’re serving it with a tangy arugula and pecorino side salad.

fresh
ingredients
Pork Bolognese & Mafalda Pasta with English Peas & Arugula Salad
Title
  • 12 oz Ground Pork
  • 12 oz Mafalda Pasta
  • 2 Carrots
  • 2 cloves Garlic
  • 2 stalks Celery
  • 1 Lemon
  • 1 Yellow Onion
  • ½ lb English Peas
  • 3 oz Arugula
  • 1 large bunch Parsley
  • 3 Tbsps Tomato Paste
  • ½ cup Grated Pecorino Cheese
  • 1 Tbsp Pork Mafalda Spice Blend (Italian Seasoning, Smoked Sweet Paprika & Ground Coriander)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the carrots and onion. Peel and thinly slice the garlic. Small dice the celery. Quarter and deseed the lemon. Shell the peas. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.

Cook the pork:
2 Cook the pork:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Transfer to a bowl and set aside. Carefully drain off and discard the drippings from the pan, leaving behind any browned bits (or fond).

Cook the pasta:
3 Cook the pasta:

While the pork cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.

Make the sauce:
4 Make the sauce:

While the pasta cooks, add 1 tablespoon of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the onion, celery, garlic, carrots and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the peas, cooked pork and 1 cup of water. Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened.

Finish the pasta:
5 Finish the pasta:

To the pan of sauce, add the cooked pasta, half the pecorino cheese and ¾ cup of the pasta cooking water. Cook, stirring frequently, 2 to 4 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a bowl, combine all but a pinch of the remaining pecorino cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the arugula in a large bowl; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the parsley and remaining pecorino cheese. Enjoy!

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the carrots and onion. Peel and thinly slice the garlic. Small dice the celery. Quarter and deseed the lemon. Shell the peas. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.

2 Cook the pork:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Transfer to a bowl and set aside. Carefully drain off and discard the drippings from the pan, leaving behind any browned bits (or fond).

Cook the pork:
Cook the pasta:
3 Cook the pasta:

While the pork cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.

4 Make the sauce:

While the pasta cooks, add 1 tablespoon of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the onion, celery, garlic, carrots and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the peas, cooked pork and 1 cup of water. Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened.

Finish the pasta:
5 Finish the pasta:

To the pan of sauce, add the cooked pasta, half the pecorino cheese and ¾ cup of the pasta cooking water. Cook, stirring frequently, 2 to 4 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

6 Make the salad & serve your dish:

In a bowl, combine all but a pinch of the remaining pecorino cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the arugula in a large bowl; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the parsley and remaining pecorino cheese. Enjoy!

Make the salad & serve your dish: