Five-Spice Pork Bolognese

from Naples Daily News

submitted by Irene Tibbits

serves 4

12 ounces pasta

1 pound lean ground pork

1 large yellow onion, diced

1 celery stalk, finely chopped

1 carrot, peeled and finely chopped

3 cloves garlic, minced

1 tablespoon five-spice powder

2 28-ounce cans crushed tomatoes

½ cup grated Parmesan cheese

salt and ground pepper

¼ cup chopped fresh basil

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.

Meanwhile, heat a large sauté pan over medium-high. Add the pork and sauté for 2 minutes, or until fat begins to render from the meat. Add the onion, celery, carrot and garlic. Sauté until the carrots are tender, about 5 minutes. Stir in the five-spice powder and tomatoes. Bring to a simmer and cook for 20 minutes or so. Stir in the Parmesan, then season with salt and pepper. Stir in a bit of basil.

Add the pasta, tossing to coat well. Serve topped with additional basil.

This Bolognese is nearly effortless. You can make it even more so by using the food processor to chop your vegetables. Other meats can also be used: beef, veal, or turkey.