Hearty & Delicious Pork Bolognese Recipe

Ingredients

  • 1 lb ground pork
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 can (28 oz) crushed tomatoes
  • 1/4 cup red wine
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup heavy cream
  • 1 pound pappardelle or other wide pasta
  • Grated Parmesan cheese for serving
  • Fresh basil leaves for garnish

Steps and instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
  2. Add the onion, garlic, carrot, and celery to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
  3. Stir in the crushed tomatoes, red wine, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer.
  4. Reduce the heat to low and let the sauce simmer, uncovered, for about 30 minutes, or until it is thickened and flavorful.
  5. While the sauce is simmering, cook the pasta in a large pot of boiling salted water according to the package instructions. Drain well.
  6. Stir the heavy cream into the Bolognese sauce.
  7. Toss the cooked pasta with the sauce until well coated.
  8. Serve the pasta with a generous amount of grated Parmesan cheese on top and garnished with fresh basil leaves.

Tools for making

  • Skillet - A large skillet will be needed to brown the ground pork and cook the sauce.
  • Large pot - A large pot is necessary to cook the pasta.
  • Spoon - A spoon will be used to break up the ground pork while it cooks and to stir the sauce.
  • Knife - A knife is needed to finely chop the onion, garlic, carrot, and celery.
  • Cutting board - A cutting board is essential for chopping the vegetables.
  • Grater - A grater will be used to grate Parmesan cheese for serving.
  • Large spoon or tongs - A large spoon or tongs will be helpful for tossing the cooked pasta with the sauce.
  • Potato masher - A potato masher can be used to further break up the ground pork while it cooks, if needed.
  • Measuring cups and spoons - Measuring cups and spoons are necessary for accurate measurements of ingredients like olive oil, red wine, and spices.

Recipe variations

  • Substitute ground beef or ground turkey for the ground pork.
  • Add diced pancetta or bacon for extra flavor.
  • Incorporate a variety of vegetables such as mushrooms, zucchini, or bell peppers.
  • Experiment with different herbs and spices such as oregano, thyme, or fennel seeds.
  • Add a splash of balsamic vinegar or Worcestershire sauce for added tanginess.
  • For a spicy kick, include chopped jalapenos or crushed red pepper flakes.
  • Replace the heavy cream with coconut milk or almond milk for a dairy-free option.
  • Use gluten-free pasta or zucchini noodles for a gluten-free alternative.
  • Top the dish with grated pecorino cheese instead of Parmesan for a different flavor profile.
  • Add a handful of fresh spinach or kale to boost the nutritional value.

Recipe overview

This Pork Bolognese recipe is a comforting and savory dish perfect for a family dinner or a cozy night in. It takes the classic Italian Bolognese sauce and gives it a twist by using ground pork. The sauce is rich, flavorful and simmered to perfection, making it a delightful pairing with pappardelle or any wide pasta. The addition of heavy cream adds a touch of indulgence to the dish, balancing the tangy tomatoes and hearty pork. Topped off with Parmesan cheese and fresh basil, this dish is sure to please. Expect to spend about an hour preparing and cooking, but the result is well worth the effort. Enjoy this delightful twist on a traditional Italian dish.

Common questions

  1. Can I use a different type of meat instead of ground pork? Absolutely! While the recipe calls for ground pork, you can certainly substitute it with ground beef, ground turkey, or even ground chicken.
  2. Can I make this recipe vegetarian? Yes, you can! Simply omit the ground pork and replace it with a meat substitute or use additional vegetables like mushrooms or eggplant for added texture and flavor.
  3. Can I use fresh tomatoes instead of crushed tomatoes? Yes, you can. If using fresh tomatoes, blanch and peel them before crushing or finely chopping. You may also need to adjust the cooking time to allow the sauce to thicken properly.
  4. Can I freeze the leftovers? Absolutely! This recipe is freezer-friendly. Allow the sauce to cool completely before transferring it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months.
  5. Can I double the recipe? Yes, you can easily double or even triple the recipe to serve a larger crowd. Just make sure to adjust the cooking time accordingly and use a larger pot or skillet to accommodate the increased quantity.
  6. Can I add vegetables like bell peppers or zucchini? Definitely! Feel free to customize the recipe by adding your favorite vegetables. Just make sure to chop them finely and adjust the cooking time as needed to ensure they are cooked through.
  7. Can I use a different type of pasta? Of course! While the recipe suggests using pappardelle or wide pasta, you can use any type of pasta you prefer, such as spaghetti, fettuccine, or rigatoni.

Serving dishes and utensils

  • Large skillet - A large skillet is necessary for browning the ground pork and simmering the Bolognese sauce.
  • Spoon - A spoon is needed for breaking up the ground pork as it cooks and stirring the sauce.
  • Knife - A knife is required for chopping the onion, garlic, carrot, and celery.
  • Pot - A pot is necessary for boiling the pasta.
  • Colander - A colander is needed for draining the cooked pasta.
  • Grater - A grater is helpful for grating the Parmesan cheese.
  • Bowl - A bowl can be used for serving the pasta or tossing it with the sauce.
  • Serving plates - Serving plates are needed for presenting the finished dish.
  • Fresh basil leaves - Fresh basil leaves can be used for garnishing the pasta.

Origin stories

Bolognese sauce, known in Italy as Ragù alla Bolognese, hails from the city of Bologna in northern Italy. Its rich, heavy characteristics are a testament to the hearty and robust cuisine of this region. The official recipe for the traditional Bolognese sauce was registered by the Italian Academy of Cuisine at the Bologna Chamber of Commerce in 1982. However, the original version of the recipe, dating back to the late 18th century, used a mixture of veal, pork, and pancetta, not just pork as in our version. Interestingly, in Italy, Bolognese sauce is typically served with tagliatelle, a broad, flat pasta, and rarely, if ever, with spaghetti as it is often presented abroad. This is due to the belief that the hearty sauce clings better to wider noodles, creating a more satisfying dish. It's a little food for thought as you enjoy this comforting, savory dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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