Pork Bolognese Loaded Garlic Bread
Take everything you love about a hearty pork bolognese and pile it onto buttery, garlicky bread. Topped with plenty of melted cheese, then baked until bubbling and golden, this loaded garlic bread is made for tearing, sharing and going back for seconds.
50 mins
Easy
4
What you’ll need
INGREDIENTS
Pork Bolognese
- 500g SunPork Pork Mince
- 1 Tbsp. olive oil
- 1 brown onion, finely diced
- 1 carrot, finely diced
- 2 garlic cloves, crushed
- 1 Tbsp. tomato paste
- 400g tin crushed tomatoes
- ½ cup beef or chicken stock
- 1 tsp. dried oregano
- ½ tsp. dried basil
- 1 tsp. Worcestershire sauce
- Salt and cracked black pepper, to taste
Garlic Bread
- 80g butter, softened
- 3 garlic cloves, crushed
- 2 Tbsp. fresh parsley, chopped
- 1 large crusty baguette or Turkish loaf, halved
- Pinch of salt
Cheesy Topping
- 1 cup grated mozzarella
- ½ cup grated Parmesan
- Fresh basil or parsley, to finish
- Extra cracked black pepper
How to make it
- Heat the olive oil in a large frying pan over med-high heat. Add the pork mince and cook for 4-5 mins, breaking it up with a wooden spoon until browned.
- Add the onion and carrot and cook for 4-5 mins until softened. Add the garlic and tomato paste and cook for another 1 min, stirring until fragrant.
- Stir through the crushed tomatoes, stock, oregano, basil and Worcestershire sauce. Season with salt and cracked black pepper. Reduce the heat and simmer for 15-20 mins, stirring occasionally, until thick and rich.
- Preheat the oven to 200°C fan-forced.
- In a small bowl, mix the softened butter, garlic, parsley and salt until well combined.
- Generously spread the garlic butter on to the bread. Spoon the pork bolognese over the bread, spreading it right to the edges.
- Sprinkle generously with mozzarella and Parmesan, making sure the Bolognese is well covered.
- Place the loaded garlic bread onto a lined baking tray and bake for 10–12 mins, or until the cheese is melted and bubbling. For extra golden edges, switch the oven to grill for the final 1–2 mins, watching closely.
- Finish with fresh basil or parsley and plenty of cracked black pepper. Slice into chunky pieces and serve hot.
