Pork bolognese is an incredibly tasty family dinner that’s quick and easy. It’s a great alternative to traditional beef bolognese that ticks all of the midweek meal boxes.
This is a fairly traditional pork bolognese recipe that’s cheap, easy and perfect for midweek meals.
These kinds of meals might not be particularly exciting, and they’re often variations of the same thing. But you can cook them up in no time, and everyone enjoys them, which really is all you want on a busy school night.
If you are bored with ground beef but want something your kids will love, I really recommend this pork mince spaghetti bolognese.
Why I Love Easy Pork Bolognese
I love this recipe because:
- It’s a Tomato sauce base that doesn’t need any fancy ingredients and is much healthier than sugar-filled store-bought jars.
- The Meat sauce is already familiar so everyone will love it.
- It’s the Best pork bolognese recipe because it’s ready in 35 minutes and super cheap. There’s not even that much washing up.
- If your kids (like mine) would eat spag-bol every night, having a few variations on the theme is good. This, my meatball pasta bake, and my bolognese pasta bake are essential ways to add a slight variation without putting anyone off.
Skip To
Ingredients For Pork Bolognese
When I make bolognese with ground pork, I use:
Olive Oil – Other cooking oils and sprays are fine, too.
Onion
Carrot
Garlic Puree – If you prefer, swap this for 2-3 cloves of crushed, fresh garlic.
Pork Mince – I use 5% fat, lean pork mince.
Chopped Tomatoes
Tomato Puree – Or tomato paste.
Chicken Stock Cube
Mixed Herbs
Salt and Freshly Ground Black Pepper
You’ll Also Need
I cook my pork bolognese recipe in my cast iron Dutch Oven cooking dish.
But you could use any non-stick flameproof dish or pan. Just a regular frying pan is fine.
You’ll also need a sharp knife, chopping board and peeler to prepare the ingredients, a spatula to stir and a large pan and colander to prepare your pasta.
How to Make Pork Bolognese – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Warm the oil in a large, non-stick pan or dish over medium heat on the hob.
Step Two
Add the onions and fry for 5 minutes, stirring often until they start to sweat.
Step Three
Add the carrots and garlic, and fry for 10 minutes, stirring often, until the carrots start to soften. The onions will turn a bit orange, too.
Traditionally, you’d also add a diced celery stick for a sofrito, but I don’t like it.
Step Four
Stir in the mince, breaking it up with your spatula.
Step Five
Cook for 5 minutes, stirring often, until the mince has browned.
Step Six
Add the chopped tomatoes, tomato puree, mixed herbs, salt, and pepper, and crumble in the stock cube. It might look a little dry at first, but it all releases lots of juices as it cooks, so don’t worry.
Step Seven
Stir and bring to a simmer.
Step Eight
Reduce the heat if necessary and simmer steadily for 15 minutes, stirring occasionally.
Simmer for longer if it seems watery.
Step Nine
Serve with pasta of choice and grated parmesan cheese if desired.
I serve the bolognese on a bed of pasta, but you could also stir the cooked pasta through the pork bolognese sauce before serving.
Serving Suggestions
I serve my pork bolognese with pasta, as is usual!
Spaghetti might be the traditional option, but I prefer tagliatelle.
You can really serve it with any pasta you like, or you have in. I always think the best pasta for bolognese is the one you enjoy the most. Just make sure you’ve got enough for four and that you cook it according to the packet instructions.
I add freshly grated parmesan at the table so everyone gets the amount they want, and I also bring a bowl of salad and garlic bread for everyone to help themselves.
I use store-bought garlic bread, but you could also use homemade garlic bread.
Variations
There are a few things that you can do differently when you make a pork mince bolognese.
Add Bacon
Diced bacon is a fantastic addition to most things, to be honest.
It works really well with pork mince and pasta.
Add diced bacon (I’d go for smoked) before the mince, browning lightly before moving on. It’ll add texture and a cool smokey flavour.
Bacon is very salty, though, so I’d taste it before adding more salt to the dish.
Add Celery
Celery is a traditional element of a classic bolognese. I don’t like it, so I don’t use it.
You can add a diced celery stick with your carrot if you want to.
Add Peppers
You could also add diced peppers with your carrot. Red pepper flakes are another option.
Add Mushrooms
Another option is adding mushrooms.
I quite often add mushrooms to a bolognese because I love them. Once your mince is brown, add some sliced mushrooms (closed cup, chestnut, or button are ideal) and cook for a few minutes before adding the bolognese sauce ingredients.
Add Red Wine
Red wine is another traditional element of bolognese and wouldn’t hurt. If you want a deeper flavour, add 150 ml of dry red wine to your browned mince and simmer for 2-3 minutes before adding the tomatoes.
Leftovers
Leftover pork bolognese can be reheated on the hob (add a little water if it’s dry)or in the microwave.
The time will depend on how much you have left. I recommend simmering for 10 minutes as a guide.
I also recommend using a food thermometer to make sure the meat is above 75 degrees C before you serve it.
Storage
Keep leftover bolognese with pork in an air-tight tub or bowl in the fridge for 1-2 days.
You can also freeze leftover bolognese for up to 2 months. Thaw fully in the fridge before reheating.
FAQ
Yes, you can use pork instead of beef in bolognese.
Beef is more popular, but pork is lovely too. It depends on your taste preferences.
Other Recipes
If you like this recipe for pork bolognese, you might also want to try:
- Leftover Lamb Ragu
- Bolognese Pasta Bake
- Meatball Pasta Bake
- Air Fryer Lasagne
- Chilli Pasta Bake
- Pizza Pasta Bake
Pork Bolognese
Ingredients
- 1 Tablespoon Cooking Oil
- 1 Onion (diced)
- 1 Large Carrot (peeled and diced)
- 1 Teaspoon Garlic Puree
- 500 g Pork Mince
- 400 g Chopped Tomatoes
- 1 Tablespoon Tomato Puree
- 1 Chicken Stock Cube
- 1 Teaspoon Mixed Herbs
- Pinch Salt and Black Pepper
- Pasta for four (of choice, cooked to packet instructions)
Instructions
- Warm the oil in a large, non-stick pan or dish over medium heat on the hob.
- Add the onions and fry for 5 minutes, stirring often until they start to sweat.
- Add the carrots and garlic, and fry for 10 minutes, stirring often, until the carrots are starting to soften.
- Stir in the mince, breaking it up with your spatula.
- Cook for 5 minutes, stirring often, until the mince has browned.
- Add the chopped tomatoes, tomato puree, mixed herbs, salt, and pepper, and crumble in the stock cube.
- Stir and bring to a simmer.
- Reduce the heat if necessary and simmer steadily for 15 minutes, stirring occasionally.
- Serve with pasta and grated parmesan cheese.
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
