WATCH: How to make "blonde" bolognese

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Ingredients (13)

3 tbsp	olive oil
50 g	pancetta — or bacon, chopped
1	onion — chopped
1	celery stalk — chopped
1	carrot — chopped
1 tbsp	fresh garlic — crushed
handful	fresh thyme
500 g	pork mince
1/3 cup	white wine — or verve juice for non-alcoholic version
1 cup	chicken stock
50 g	butter — cubed
	zucchini noodles — cooked, to serve
	parmesan cheese — finely grated, to serve

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Method:

Heat olive oil in large cast-iron skillet over medium heat. Add the pancetta and cook, stirring frequently, for 4-5 minutes until golden.

Remove with a slotted spoon and set aside. Add onion, carrots, celery, garlic and thyme, and cook until softened.

Add the pork mince and cook to brown. Add the white wine and cook for 3 minutes or until almost all the wine has evaporated.

Pour in the stock. Bring to the boil, then reduce heat to medium-low and simmer for 15 minutes, or until the pork is tender and sauce has thickened. Stir the butter into the sauce.

Serve with zucchini noodles, top with crispy pancetta, parmesan and chopped chives.