Easy Pork Bolognese Recipe
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (finely chopped)
- 2 Garlic Cloves (finely chopped)
- 1 Carrot (finely chopped)
- 1 Celery Stick (finely chopped)
- 500g Pork Mince
- 3 Streaky Bacon Rashers (chopped into pieces)
- 400 ml Passata
- 1 tbsp Tomato Puree
- 200 ml Milk
- 1 Chicken Stock Pot (or stock cube)
- 1 Bay Leaf
- 1 tsp Thyme (leaves chopped)
- ΒΌ tsp Black Pepper
- 300 g Spaghetti
- 4 tbsp Parmesan (grated)
Method
- Heat the olive oil in a large, shallow casserole or frying pan. Add the onion, garlic, carrot and celery and cook gently for five minutes until softened. Stir regularly and keep the heat fairly low so the vegetables soften without browning.
- Turn up the heat and add the pork mince and chopped bacon. Break the mince up with a wooden spoon and cook for two to three minutes, or until the pork is no longer pink. Allow the mince to sit against the hot pan for short periods rather than stirring constantly so that it begins to brown instead of steam. If the pork releases a lot of fat, carefully spoon off the excess before adding the remaining ingredients.
- Stir in the tomato purΓ©e and cook for one minute. Add the passata, milk, chicken stock pot, bay leaf, thyme and black pepper. Remember that the stock pot or cube should be added directly to the sauce without first dissolving it in water. Bring the sauce to a gentle simmer.
- Simmer uncovered over a medium-low heat for 15-20 minutes, stirring occasionally. The finished pork bolognese should be thick enough to coat the pasta rather than pool at the bottom of the bowl. Remove the bay leaf and taste before adding any extra seasoning. Meanwhile, cook the spaghetti in a large pan of salted boiling water according to the packet instructions.
- Drain the spaghetti, reserving a small cupful of the pasta cooking water. Serve the pork bolognese over the spaghetti and finish with freshly grated Parmesan. If the sauce has become too thick, stir in a splash of the reserved pasta water before serving.