Pork Bolognese

Pork Bolognese

Most Bolognese sauces I’ve had are made with beef or a variety of meats consist of ground beef, veal, and/or pork.  I thought I change it up by making it all pork and  I have to say, it’s definitely not lacking in taste.  For a pork meat sauce, this has some pretty robust flavors.  If you are not into red meat, this is a good alternative.  Bon appétit!

Pork Bolognese

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Ingredients:

  • 1 1/2 pounds of pork butt, ground
  • olive oil for cooking
  • 1 slice of pancetta about 1/2″ thick, coarsely chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 small carrots, peeled and chopped
  • 2 ribs of celery, chopped
  • 1 beefsteak tomato, diced
  • 3 sprigs of fresh thyme, leaves stripped and chopped
  • 1 dried bay leaf
  • 1/4 teaspoon of red pepper flakes, crushed (using the tip of your fingers)
  • salt and pepper to season
  • 1 tablespoon of tomato paste
  • 1/2 cup of white wine
  • 1 (28 ounce) can of ground tomatoes (or you can use crushed tomatoes)
  • 1 (14.5 ounce) can of chicken broth
  • 1/2 cup of half and half
  • fresh Italian parsley, finely chopped
  • parmesan cheese, shaved for garnish

Preparation:

In a medium pot over medium high heat crumble and lightly brown pork with olive oil.  Once cooked, use a slotted spoon to transfer meat into a bowl.  Set aside.  Remove any grease left in the pot.

Drizzle in olive oil and add pancetta.  Brown pancetta, about 5 minutes then add onions, garlic, carrots, celery, beefsteak tomatoes, thyme, bay leaf and red pepper flakes.  Season with salt and pepper but don’t add too much salt as the pancetta will give off some salty flavor.  Cook about 8-10 minutes then add in tomato paste.  Mix tomato paste then add white wine.  Let it bubble and reduce, about 1 minute.  Add ground tomatoes, chicken broth, half and half and cooked pork.  Stir to combine.  Cover pot and let it simmer for 30-45 minutes.  Stir occasionally.  At this point the sauce is ready.  Discard bay leaf and check for seasoning.  Serve this with fresh garlic pappardelle.  Garnish with finely chopped parsley and shaved parmesan cheese.

Pork Bolognese
 

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44 thoughts on “Pork Bolognese

  1. I loved the fresh garlic pappardelle you paired with this. The wide noodles capture all that bolognese yumminess! Pics look fantastic too! 🙂

    • Thank you Conor! Everything always taste better from Mom. My Mom used to make this wonderful pork stew when I was a child. I tried to replicate it but it’s still not quite the same.

  2. I love it! I sometimes make pasta with a tomato and pork sauce and LOVE it, but your recipe (pancetta, celery, pepper flakes…) sounds really fantastic!

  3. Anne, I just HAD to hop on and leave you a comment to tell you this looks so delicious! The photos are just gorgeous! And the pancetta (yum), pork butt (one of my favorite cuts of meat), and the addition of carrots … brilliant. Not many people know that carrots make tomato sauces sweet … but you do =) Can’t wait to make this soon — thanks so much for sharing!

    • Awwww… shucks, Christina. You always have such lovely things to say. 🙂 Always a pleasure to hear from you. 🙂 Thank you for the kind words. I hope you are doing well. *BIG hugs*

  4. Comfort food at it’s finest. I love nothing more than a bowl of pasta with meaty bolognese to make me relax after a good long day.

  5. I, too, will be posting a meat sauce later tonight but it isn’t a Bolognese. Yours here sounds delicious. The combo of pork and pancetta would really bring a ton of flavor to the sauce pan. Yum!

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