Savory Mushroom
Pork Bolognese Penne

A quick and comforting pasta dish featuring tender penne tossed in a rich, savory tomato-based sauce with ground pork, earthy mushrooms, and aromatic thyme.

Ingredients

• 200 g penne pasta
• 150 g ground pork
• 100 g white button mushrooms
• 2 ripe tomatoes
• 1 tbsp light soy sauce
• 1 tsp cooking wine
• 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp cooking oil
• 1 sprig fresh thyme

Instructions

1. 1Slice the mushrooms

   

   Take your fresh white button mushrooms and carefully slice them into thin, even pieces on a clean cutting board. Uniform slices ensure they cook evenly and release their flavor into the dish.

   Tip: Keep your knife sharp for cleaner cuts that dont bruise the mushrooms.
2. 2Score the tomato

   

   Using a sharp knife, gently score a shallow cross shape into the top of the tomato. This simple step will allow you to peel the skin off easily after blanching.

   Tip: Be careful not to cut too deep; you only need to pierce the skin.
3. 3Peel the tomato

   

   After soaking the scored tomato in boiling water for two minutes, the skin should loosen. Use your fingers to gently peel the skin away from the flesh, starting from the scored cross.

   Tip: If the skin is stubborn, soak it for a few seconds longer in the hot water.
4. 4Dice the tomato

   

   Once the tomato is peeled, place it on your cutting board and dice it into small, even pieces. You can cut them to your preferred size for the dish.

   Tip: Using a gentle sawing motion prevents the tomato from squashing while you cut.
5. 5Mince the pork

   

   Take the raw pork and chop it finely into a mince using your knife. Ensuring the pieces are small will help it cook quickly and blend well with the other ingredients.

   Tip: Chilling the pork slightly before mincing can make it easier to cut into fine pieces.
6. 6Marinate the pork

   

   Add a splash of light soy sauce, a pinch of salt, and a little cooking wine to the minced pork. Mix well and let it marinate for a few minutes to absorb the flavors.

   Tip: Mixing thoroughly ensures the seasoning is evenly distributed throughout the meat.
7. 7Boil the macaroni

   

   Bring a pot of water to a rolling boil and pour in the macaroni. Let it cook for about five minutes until it reaches your desired texture.

   Tip: Stir the pasta occasionally while it boils to prevent it from sticking to the bottom of the pot.
8. 8Stir-fry the tomatoes

   

   Heat some cold oil in a hot pan and pour in the diced tomatoes. Stir-fry them well until they become fragrant and start to break down into a flavorful base.

   Tip: Cooking the tomatoes first helps release their natural juices and creates a rich foundation for the sauce.
9. 9Add mushrooms and meat

   

   Add the sliced mushrooms and marinated minced pork into the pan with the tomatoes. Toss everything together and continue to stir-fry.

   Tip: Let the mushrooms cook down slightly so they absorb the savory flavors of the meat and tomatoes.
10. 10Simmer and season

    

    Pour in some water and let the meat and vegetable sauce boil for about two minutes. Once it is simmering nicely, generously season the mixture with lots of black pepper.

    Tip: The black pepper adds a necessary kick that complements the rich, savory flavors of the sauce.
11. 11Combine pasta and sauce

    

    Transfer the cooked macaroni directly into the pan with your rich meat and mushroom sauce. Turn up the heat to let it boil briefly and bind together.

    Tip: Tossing the pasta in the simmering sauce allows the noodles to absorb all the delicious savory flavors.
12. 12Plate and serve

    

    Once the pasta is fully coated in the sauce, remove it from the heat and plate it up. Add a fancy sprig of thyme for garnish, and it is ready to enjoy.

    Tip: Serve immediately while hot to enjoy the chewy texture of the macaroni and the wonderful aroma of the mushrooms.
13. 13Garnish with fresh thyme

    

    Carefully place a small, fresh sprig of thyme on top of the plated macaroni dish. This final touch adds a fresh, aromatic finish that complements the savory mushroom and meat sauce.

    Tip: Fresh herbs should always be added just before serving to maintain their vibrant color and fresh aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions