This easy pork bolognese combines pork mince, streaky bacon, finely chopped vegetables, passata and milk to make a rich, silky pasta sauce in just 40 minutes.
Pork mince gives the bolognese a slightly sweeter, softer flavour than beef, while the bacon, Parmesan and herbs add plenty of savoury depth. Serve it with spaghetti for an easy pork spaghetti bolognese the whole family will enjoy.
Save this recipe for later?
Enter your email and I’ll send it your way!
Quick Summary - Pork Mince Spaghetti Bolognese
My family loved the slightly sweeter flavour of the pork mince, and the finely chopped vegetables blended into the sauce so well that nobody complained about them. Beth (Effortless Foodie)
🕒 Ready In: 40 minutes
👪 Serves: 4
🍽 Calories: 748 (includes pasta)
🥣 Main Ingredients: Pork mince, onion, garlic, carrot, celery, streaky bacon, passata, chicken stock, milk, bay leaf, thyme, Parmesan, spaghetti
👩🍳 Difficulty: Easy
👌 Why this recipe? I've tested this family favourite to get the balance of pork mince, tomatoes and milk just right, creating a rich, silky bolognese in only 40 minutes.
Summarise & Save This Content On
Unlike a traditional ragù alla Bolognese, which is slowly simmered for several hours, this easy pork bolognese is ready in just 40 minutes.
Bolognese is always a winner in our house, and this pork mince version has become one of our favourite alternatives to my slow cooker beef bolognese.
It's made with everyday ingredients, freezes brilliantly and is ideal for batch cooking, so there's always an easy family dinner ready for another day.
Love pork recipes? Try my easy slow cooker pork ragu, pork goulash, smoky pork and chorizo stew, and pork yuk sung.
Jump to:
- Quick Summary - Pork Mince Spaghetti Bolognese
- Why you'll love this pork mince bolognese
- 5 * Reader reviews
- What does pork bolognese taste like?
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to make pork mince bolognese
- Beth's top tips
- Serving suggestions
- Ways to use leftover pork bolognese
- Storage
- Pork bolognese FAQs
- Troubleshooting guide
- More easy bolognese recipes
- Recipe
- 💬 Comments
Why you'll love this pork mince bolognese
- Ready in 40 minutes - a quick and easy family dinner for busy evenings.
- Rich but not heavy - milk softens the acidity of the tomatoes and gives the sauce a smooth, rounded flavour.
- Made with everyday ingredients - everything you need is readily available in supermarkets.
- Family-friendly - the finely chopped vegetables blend into the sauce, making it ideal for fussy eaters.
- Freezer-friendly - make a double batch and freeze half for an easy meal another day.
5 * Reader reviews
This was my first time making bolognese with pork (I normally do beef) and it was so delicious! Whole family loved it, and we will definitely make it again! ⭐⭐⭐⭐⭐
- Emily
Hi Beth, I make pork bolognese every now and then but seem to always end up with something too acidic and unremarkable. Never in a million years would I think of putting milk in a tomato sauce so I was truly skeptical when I came across your recipe. This turned out to be probably the best bolognese I have ever made. Thank you, thank you. I am definitely making this again. ⭐⭐⭐⭐⭐
- Alvin
What does pork bolognese taste like?
Pork bolognese has a slightly sweeter and milder flavour than a traditional beef bolognese. Pork mince also has a softer texture, which works particularly well in a smooth tomato sauce.
In this recipe, streaky bacon, chicken stock and Parmesan add savoury depth, while the milk balances the acidity of the passata and gives the finished sauce a rich, silky texture.
I tested this pork bolognese several times to get the balance of tomato, milk and seasoning just right.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Pork Mince (Ground Pork) - I use 500g of lean pork mince. Mince with a little fat gives the sauce more flavour, but you can spoon off any excess fat after browning if necessary. Pork mince with around 10-15% fat gives the best balance of flavour and texture.
Streaky Bacon - adds saltiness and a delicious savoury flavour. Smoked or unsmoked bacon can be used, depending on how smoky you would like the sauce to taste. Bacon lardons also work well.
Onion, Carrot and Celery - finely chopped to form the flavour base of the bolognese. Cutting the vegetables very small helps them soften and melt into the sauce.
Garlic - two finely chopped garlic cloves add extra flavour. Garlic paste can be used instead if you are short of time.
Passata - creates a smooth tomato sauce that coats the pork mince and pasta evenly. Use a 400g tin of chopped tomatoes if you prefer a chunkier sauce.
Tomato Purée (Tomato Paste) - gives the bolognese a deeper, richer tomato flavour.
Chicken Stock Pot - add the stock pot or crumbled stock cube directly to the pan without diluting it in water. The passata and milk provide enough liquid for the sauce.
Milk - softens the acidity of the tomatoes and gives the sauce a smooth, rounded finish. Full-fat milk provides the richest flavour, although semi-skimmed milk also works.
Bay Leaf and Thyme - add a subtle herby flavour. Use one teaspoon of dried thyme if you do not have fresh thyme.
Black Pepper - season generously with black pepper, but taste the sauce before adding salt because the bacon, stock and Parmesan are already salty.
Spaghetti - spaghetti makes this an easy pork spaghetti bolognese, but tagliatelle, rigatoni, pappardelle or penne can also be used.
Parmesan - freshly grated Parmesan adds a salty, savoury finish.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
Make it spicy - add half a teaspoon of chilli flakes with the garlic or stir in a spoonful of 'nduja for a richer, spicier pork bolognese.
Add wine - pour in 200ml of dry white wine after browning the pork and bacon. Allow it to bubble for several minutes and reduce before adding the passata, milk and remaining ingredients.
Make it without bacon - leave out the bacon and add a little extra seasoning at the end of cooking. A teaspoon of Worcestershire sauce can also help replace some of the missing savoury flavour.
Use a different mince - replace some or all of the pork with beef, turkey or chicken mince. A mixture of pork and beef creates a particularly rich bolognese sauce.
Make it even better!
Boost the protein
- Stir through a can of drained cannellini beans during the last 10 minutes of cooking. They'll add around 7g of protein and 6g of fibre per serving (based on 4 servings) while blending beautifully into the sauce.
- Add an extra 20g Parmesan per serving. This contributes around 7g protein and boosts the savoury flavour.
Add more fibre & veg
- Finely grate courgette, mushrooms or an extra carrot into the soffritto. They'll soften into the sauce and add extra fibre without changing the flavour.
- Stir a few handfuls of baby spinach into the sauce just before serving. It wilts in minutes and is an easy way to add another portion of vegetables.
- Serve with wholewheat spaghetti.
Add healthy fats
- Serve with a simple green salad dressed with extra virgin olive oil to add heart-healthy monounsaturated fats.
How to make pork mince bolognese
One: 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.
Two: 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.
Three: Stir in the tomato purée 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.
Four: 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 to al dente.
Five: 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.
Beth's top tips
- Use a wide frying pan or shallow casserole so the pork has enough space to brown rather than steam.
- Chop the onion, carrot and celery very finely so they soften quickly and blend into the sauce. A mini food chopper makes this particularly easy.
- Simmer the sauce uncovered if it is too watery. The excess liquid will evaporate as the sauce cooks.
- Taste the sauce before adding salt. Bacon, stock and Parmesan all contribute saltiness.
- Let the sauce stand for five minutes before serving. This gives it time to thicken slightly and allows the flavours to settle.
- The bolognese tastes even better the following day, making it a useful recipe to prepare in advance.
Serving suggestions
Serve the pork bolognese with spaghetti and plenty of freshly grated Parmesan. Add a side of air fryer garlic bread or homemade focaccia to soak up every last bit of the rich tomato sauce-they're always a hit with my kids and help make the meal even more filling.
The recipe can easily be adapted for the slow cooker. Brown the pork, bacon and vegetables first, then transfer everything to the slow cooker. Reduce the passata and milk by one-third and cook on LOW for 6 hours. If the sauce is still a little thin at the end of cooking, remove the lid for the final 30 minutes or stir in a cornflour slurry until it reaches your preferred consistency.
Ways to use leftover pork bolognese
Try it:
- Topped with mashed potato to make a pork cottage-style pie.
- Spooned over a crispy jacket potato.
- Layered into an easy lasagne.
- Stirred through macaroni cheese.
- Used as the filling for a pasta bake.
- Spoon-fed into halved peppers and baked with cheese.
- Served over courgetti for a lower-carbohydrate option.
Storage
Store - Allow the pork bolognese sauce to cool before transferring it to an airtight container. Refrigerate it within two hours of cooking and keep it in the fridge for up to three or four days. Store the sauce separately from the cooked pasta where possible, as the pasta will continue to absorb the sauce while refrigerated.
Reheat - In a saucepan over a medium heat until bubbling and piping hot throughout. Add a splash of water or milk if the sauce has thickened in the fridge. Individual portions can also be reheated in the microwave until piping hot.
Freeze - Place the cooled pork bolognese sauce in a freezer-safe container or freezer bag, leaving a little room for expansion. Freeze for up to three months. Defrost overnight in the fridge before reheating thoroughly. It is best to freeze the sauce without the spaghetti and cook fresh pasta when you are ready to serve it.
Pork bolognese FAQs
Yes. Pork mince makes a delicious bolognese with a slightly sweeter, milder flavour and softer texture than beef mince. It works particularly well with tomatoes, bacon, garlic, herbs and milk.
Pork bolognese should not be greasy if you use lean pork mince and drain away any excessive fat after browning. Using a wide pan also helps the mince brown properly rather than releasing lots of liquid and steaming.
Milk softens the acidity of the tomatoes and gives the sauce a smoother, more rounded flavour. It also complements the natural sweetness of the pork and creates richness without needing to add cream.
Yes. Pork bolognese can be prepared up to three days ahead and stored in the fridge. The flavour often becomes richer after resting overnight. Reheat it gently and add a splash of water or milk if needed.
Yes. Replace the passata with a 400g tin of chopped tomatoes. Passata creates a smoother sauce, while chopped tomatoes give the bolognese a chunkier, more rustic texture.
Troubleshooting guide
Why is my pork bolognese watery?
If your sauce is too thin, it simply needs a little longer to reduce. Simmer it uncovered for an extra 5-10 minutes, stirring occasionally, until it thickens. Using chopped tomatoes instead of passata can also result in a looser sauce.
My pork bolognese is too thick. How can I thin it?
If the sauce has reduced a little too much, simply stir in a splash of the reserved pasta cooking water until it reaches your preferred consistency. If you've already drained the pasta, a little hot water, chicken stock or milk will also loosen the sauce without affecting the flavour.
Why is my pork bolognese greasy?
Pork mince with a higher fat content can release extra fat as it cooks. If this happens, carefully spoon off the excess fat after browning the mince before adding the remaining ingredients. Using lean pork mince will also help.
My sauce tastes too acidic. What can I do?
The milk in this recipe helps balance the acidity of the tomatoes, but if your sauce still tastes a little sharp, let it simmer for another 5-10 minutes. You can also stir in a little extra milk or a small knob of butter to mellow the flavour.
Why is my pork bolognese bland?
Make sure you've browned the pork mince properly before adding the sauce ingredients, as this develops plenty of flavour. Taste the finished sauce before serving and adjust the seasoning with a little salt, black pepper or extra grated Parmesan if needed.
More easy bolognese recipes
- Slow Cooker Bolognese
- Lamb Bolognese
- Chicken Bolognese
- Quorn Bolognese
- Chorizo Bolognese
- Easy Turkey Bolognese
- Quick Bolognese
- Savoury Mince
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Pork Bolognese Recipe
Save this recipe for later?
Enter your email and I'll send it your way!
Equipment
- Knife
Ingredients
- 1 tablespoon 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 tablespoon Tomato Puree
- 200 ml Milk
- 1 Chicken Stock Pot or stock cube
- 1 Bay Leaf
- 1 teaspoon Thyme leaves chopped
- ¼ teaspoon Black Pepper
- 300 g Spaghetti
- 4 tablespoon Parmesan grated
Instructions
- 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.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 Carrot, 1 Celery Stick
- 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.500g Pork Mince, 3 Streaky Bacon Rashers
- Stir in the tomato purée 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.400 ml Passata, 1 tablespoon Tomato Puree, 200 ml Milk, 1 Chicken Stock Pot, 1 Bay Leaf, 1 teaspoon Thyme, ¼ teaspoon Black Pepper
- 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.300 g Spaghetti
- 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.4 tablespoon Parmesan
Notes
- Finely chop the onion, carrot and celery so they soften quickly and blend into the sauce. A mini food processor makes this easy.
- Brown the pork mince well before adding the sauce ingredients to develop the best flavour.
- Add the chicken stock pot or crumbled stock cube directly to the pan-there's no need to dissolve it in water first.
- If the sauce is too thin, simmer it uncovered for a few extra minutes until it thickens naturally. If it's too thick, stir in a splash of the reserved pasta cooking water.
- The sauce freezes well for up to 3 months. Freeze the bolognese on its own and cook fresh pasta when you're ready to serve.
- Nutrition is calculated using the stated quantity of spaghetti and Parmesan cheese.
Hanne Moll Christensen says
The best bolognese ever.
Alvin says
Hi Beth, I make pork bolognese every now and then but seem to always end up with something too acidic and unremarkable. Never in a million years would I think of putting milk in a tomato sauce so I was truly skeptical when I came across your recipe. This turned out to be probably the best bolognese I have ever made. Thank you thank you. I am definitely making this again. I warmed the milk first before adding to the pan, and omitted the bacon since I haven't got any on hand. Still tastes incredible! Warm wishes from Hong Kong.
Beth Sachs says
That's great to hear Alvin!
Catherine says
Made today and was easy and very tasty.. Everyone loved it. Did a few things differently to suit the family's dietary requirements - I used 4% fat pork mince and fried that separate to the veg first in order to strain off the fat. Used 2 smoked rashers (fat trimmed) instead of streaky bacon. Used lactose free milk. Used a good sprinkle of dried thyme and didn't have any bay leaves to add. Served with corn spaghetti. Was delicious! Will certainly be cooking again, thanks a lot!
Beth Sachs says
Hi Catherine
So glad you enjoyed it and that your subs worked well.
Beth