Pasta Bolognese

today is definitely not going to be a meatless Monday we have bacon ends Guan chal beef and pork it's time to make a Rego like all good sauces we're starting with the mepa fine Chop on the carrot onion and remember a mirp is one part onion and then one part celery and carrot but this part celery and carrot

equals the onion and you know we're freezing these vegetable scraps Guan chal is next this is cured pork jowl it has a really distinct flavor it can be hard to find I get mine off Amazon I buy the salamia brand it comes in a three and 1 half chunk but I use this over

months remove the Rind from this if you find one where it doesn't need the Rind removed it's probably not very good chopped up into a cold pan next up we have the bacon ends and you are just going to rough chop this bacon and guali are not the same they have very different flavor

profiles so this is going to lend a completely different flavor guali and the bacon cooking there in the background medium to low heat I'm going to crack on with the rest so we're going to open up a small can of peeled Tomatoes straight in tomatoes that are past their sby they're kind of

you know smoy you know the kind we are just going to do kind of medium chunks and throw that right in Clean Hands you're going to go in and smush those peeled Tomatoes once these are crispy but not too crispy we're going to remove in with the pork little salt now in with

the ground beef little salt and you're just cooking this through you're not Browning it so it doesn't matter if you overcrowd a it once that's kind of cooked through add in the vegge cover medium low cook for 10 15 minutes after 15 20 minutes you're ring back in with the GU chali and bacon parsley