PORK BOLOGNAISE

olive oil
500 g pork mince
1 onion, chopped
1 clove of garlic crushed
2 tablespoons Italian or mixed herbs
salt and pepper to taste
3 tablespoons savoury mince dry cook powder mixed with 200 ml water
2 teaspoons sugar
1 tablespoon tomato paste
1 can tomato and onion mix
300 ml beef stock

Fry onion and garlic until translucent, add mince and fry until brown.
Add tomato mix and paste as well as herbs, sugar and beef stock and simmer for 30 minutes.
Add dry powder mixture and simmer another 10 min.
Season with salt and pepper, first taste, the stock and savoury mix already contain salt.
Serve with fettuccine and grated cheese.

Recipe and Photo: Elize de Kock