Pork Bolognese (Ground Pork Pasta Sauce)

5 from 37 votes

Pork Bolognese (Ground Pork Pasta Sauce)

Pork Bolognese, or ground pork pasta sauce recipe, is packed with flavor and is a great alternative to traditional beef-based spaghetti sauces. The combination of ground pork, finely chopped vegetables, and a delicious blend of herbs and spices creates a mouthwatering sauce that will elevate any pasta dish.

Course: dinner, lunch

Cuisine: American, Italian

Servings:

Calories: 292kcal

Author: Agnieszka

Ingredients

1 lb ground pork
1 celery stick
1 medium carrot
1 onion small
2-3 garlic cloves
1 tablespoon olive oil
28 oz can of crushed tomatoes or tomato passata
1 bay leaf
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
½ cup whole milk or oat milk for dairy free
salt and pepper to taste
grated parmesan cheese for serving

Instructions

Place carrot, onion and celery in the bowl of a food processor or a mini chopper. Pulse several times until finely chopped but not completely pureed.
Heat one tablespoon olive oil in a large Dutch oven or a saucepan with a thick bottom.
Add ground pork and finely chopped vegetables and cook on medium heat stirring often for 7-10 minutes or until the pork is no longer pink. Break the meat with a spoon as you go.
Add tomato paste, Worcestershire sauce and crushed or minced garlic. Cook, stirring, for 3-4 minutes longer.
Turn the heat to low, add crushed tomatoes, bay leaf and dried oregano. Stir together, cover partially and simmer on low for 45-60 minutes. Stir the sauce a few times during the simmering process, making sure to scrape the bottom of the pot every time.
Pour in the milk, stir and simmer for another minute, just to heat through.
Taste the sauce and add salt and pepper to taste. If the sauce seems too acidic, add a teaspoon or two of sugar.

Notes

If your sauce is too watery after 60 minutes, simmer the sauce for a longer period of time: the longer you simmer the sauce, the more liquid will evaporate, and the thicker the sauce will become. Just be sure to stir the sauce occasionally to prevent it from sticking to the bottom of the pot. If you don't have time to keep simmering, remove excess liquid with a small ladle and discard.

You can skip the milk if you want, though it gives the sauce its velvety texture and helps to mellow out the acidity from the tomatoes.

If you don't have canned crushed tomatoes, you can also use whole or diced tomatoes. Puree them in a blender before using for best results.

Nutrition