Gemelli, Pork And Lamb Bolognese, Sun Dried Tomatoes, Spinach, Pine Nuts Recipe
Indulge in our exquisite Gemelli pasta, perfectly entwined with a rich and savory pork and lamb bolognese. This delightful dish is elevated with the vibrant flavors of sun-dried tomatoes and fresh spinach, while toasted pine nuts add a satisfying crunch. Every bite is a harmonious blend of textures and tastes that will transport you to Italy.
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot, bring salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Bolognese Sauce
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
Add the Meats
Add the ground pork and lamb to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon.
Incorporate Tomatoes and Seasonings
Stir in the chopped sun-dried tomatoes and crushed tomatoes. Add dried oregano, salt, and black pepper to taste. Let the sauce simmer for about 15 minutes.
Combine with Pasta
Toss the cooked gemelli pasta into the Bolognese sauce, mixing well to coat the pasta evenly.
Serve
Plate the pasta and top with grated Parmesan cheese. Serve hot.
