Five-Spice Pork Bolognese Pasta

12 ounces pasta

1 pound lean ground pork

1 large yellow onion, diced

1 celery stalk, finely chopped

1 carrot, peeled and finely chopped

3 cloves garlic, minced

1 tablespoon five-spice powder

1 can (28 ounces) crushed tomatoes

½ cup grated parmesan cheese

Salt and ground black pepper

Chopped fresh basil

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.

Meanwhile, heat a large saute pan over medium-high. Add the pork and saute for 2 minutes, or until fat begins to render from the meat. Add the onion, celery, carrot and garlic. Saute until the carrots are tender, about 5 minutes. Stir in the five-spice powder and tomatoes. Bring to a simmer. Stir in the parmesan, then season with salt and pepper. Stir in a bit of basil. Add the pasta, tossing to coat well. Serve topped with additional basil.

Serves four.

Nutrition values per serving: 770 calories, 30 g fat (11 g saturated), 86 g carbohydrate, 8 g fiber, 5 g sugar, 40 g protein, 90 mg cholesterol, 850 mg sodium.

J.M. Hirsch, The Associated Press