CINNAMON PORK BOLOGNESE

MEDIA GALLERY
cinnamon pork bolognese

This pork Bolognese with Ceylon cinnamon adds a unique and delicious twist to the classic Italian dish. The cinnamon adds warmth and depth of flavor to the sauce, making it perfect for a cozy dinner on a chilly evening.

Prep Time : 10-15 minutes
Cook Times : 30-40 minutes
Serves – 4-6 people

INGREDIENTS

1 pound ground pork
1 medium onion, diced
2 cloves garlic, minced
1 carrot, grated (3oz)
1 celery stalk, diced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon Ceylon cinnamon powder
Olive oil for cooking
1/2 cup chicken or beef broth (optional)
Cooked pasta of your choice, for serving
Grated Parmesan cheese, for serving (optional)
Fresh basil/Cilantro leaves, chopped, for garnish (optional)
1.25 tsp. salt, or to your taste (Learn about salting here)

DIRECTIONS

Heat a tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the diced onion, minced garlic, grated carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the ground pork to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, ground cinnamon, salt, and pepper. If desired, add the chicken or beef broth to thin out the sauce slightly.
Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer gently, uncovered, for about 20-30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
While the sauce is simmering, cook your pasta according to the package instructions until al dente. Drain the pasta and set aside.
Once the sauce has thickened to your liking, taste and adjust seasoning as needed. If you prefer a smoother sauce, you can use an immersion blender or transfer the sauce to a blender and blend until smooth.
Serve the pork Bolognese over the cooked pasta. Garnish with grated Parmesan cheese and chopped fresh basil/Cilantro leaves, if desired. Enjoy!

WHY CEYLON CINNAMON

Unlike the ordinary Cassia Cinnamon you find in stores, Ceylon Cinnamon has low Coumarin levels, so it won't harm your liver, especially if you are a regular Cinnamon tea drinker. Furthermore, Ceylon Cinnamon is milder, with a slightly sweeter taste. It lacks the spiciness of store-bought Cassia Cinnamon but offers hints of cloves and citrus, along with a wonderful, subtle aroma.

Ceylon Cinnamon is subtle and contributes to creating more complex flavors. In this dish, you would never even know that there is Ceylon Cinnamon, unlike Cassia Cinnamon, which tends to be harsh and immediately asserts itself, often negatively impacting the recipe