This tasty pork bolognese recipe is a delicious and comforting dish that's perfect for any occasion. It's also quick and easy to make!
Made with minced pork, tomatoes, garlic, and a blend of Italian herbs and spices, this pork mince pasta is packed with flavour. So, whether you're feeding a crowd or just looking for a comforting midweek meal, this recipe is the perfect choice!
We all love bolognese in this house, but sometimes I want to make something a bit lighter than the classic beef bolognese I make in my slow cooker.
This pork mince bolognese fits the bill! It's super easy to make and lends itself to weeknights when time is short but you want something comforting to eat.
👩🍳 Love pork? Try my easy pork goulash, smoky pork and chorizo stew, or pork yuk sung recipes next!
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✔️ Why should you try it?
- Pork mince bolognese is a lighter alternative to beef bolognese, making it a healthier option without sacrificing flavour.
- This recipe is simple and can be prepared in under 40 minutes, making it perfect for busy weeknights or when you're short on time.
- Pork spaghetti bolognese is a filling and comforting dish that's perfect for warming you up on a chilly evening.
- This pork mince recipe can easily be doubled or tripled to feed a large group of people.
- The bolognese can be easily frozen too, making it a great option for batch cooking.
⭐ Five Star 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 ⭐⭐⭐⭐⭐
Made today and was easy and very tasty. Everyone loved it. Will certainly be cooking again, thanks a lot! CATHERINE ⭐⭐⭐⭐⭐
🥘 Ingredients
Pork Mince - 500g of lean pork mince.
Streaky Bacon - Adds a delicious salty flavour to the dish.
Onion, Garlic, Celery & Carrot - Chopped finely, the vegetables form the base of the bolognese sauce.
Passata & Tomato Puree - You can also use a can of chopped tomatoes if you prefer a chunkier textured sauce.
Stock pot - One Chicken stockpot or stock cube (there is no need to mix it with water as there is already plenty of liquid in the recipe from the milk and passata).
Herbs - Bay leaves and fresh thyme (swap for dried thyme is that's all you have.
Milk - Italians often simmer their bolognese sauce in milk, which helps to tenderise the meat. Use full-fat milk if you can.
Parmesan - For added flavour.
Seasoning - A good grinding of black pepper but hold the salt as the pork mince and bacon are already quite salty.
Spaghetti - To serve, but other pasta shapes can be used such as tagliatelle or fettucine.
🥄 Equipment
You will need a knife and chopping board for finely dicing the onion, garlic, carrot and celery (or use a mini chopper!), as well as a heavy-based casserole or pan to cook the pork bolognese.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat a tablespoon of oil in a large casserole and gently cook the onion, garlic, carrots and celery on a low heat for 5 minutes until soft.
Two: Turn the heat up, add the pork mince and bacon and fry for 2-3 minutes until the pork has changed colour.
Three: Add the passata, tomato puree, stock pot (or cube), milk and herbs. Season with pepper. Simmer for 15-20 minutes on a medium heat.
Four: Serve the bolognese with grated Parmesan and pasta.
💭 Top tips
- Adding milk to your bolognese sauce helps to tenderise the mince and gives the bolognese a lovely richness and depth of flavour.
- Sneak more vegetables into the bolognese, without the kids knowing! Finely chopped courgettes, mushrooms, and peppers blend in well if you have fussy eaters in the house. Fresh spinach could also be added at the end of cooking. It will quickly wilt into the sauce.
- If you have a bottle of wine open, then 200ml of white wine, added before the passata and milk, really helps to boost the flavour.
- Make it veggie by replacing the pork mince and bacon with lentils. It will also be lower in calories too.
🍴 Serving suggestions
Serve the pork bolognese with spaghetti and freshly grated Parmesan. Air fryer garlic bread or focaccia are great options too, and help fill the kid's tummies up.
Leftovers are good on jacket potatoes, stirred into macaroni cheese, or used to make this easy cheat's lasagne in place of the beef ragu.
The recipe can also be made in your slow cooker. You'll need to reduce the liquid (passata and milk) by about a third and cook for 6 hours on low. If the sauce is still a bit thin, use a cornflour slurry to thicken it up.
🥡 Storage
Store - Allow the pork bolognese sauce to cool to room temperature before storing it. This should ideally be done within two hours of cooking. Transfer to an airtight container and refrigerate. It will remain fresh for up to 3-4 days in the fridge.
Reheat - Microwave until piping hot or place the pork bolognese in a saucepan over medium heat until it's hot and bubbling.
🧊 Suitable for freezing?
For longer storage, you can freeze the sauce. Place it in an airtight container or a freezer-safe bag, leaving some space for expansion, and freeze. It can be stored in the freezer for up to 3-4 months.
❓ Frequently asked questions
Absolutely, you can definitely make Bolognese with pork mince. Swapping the traditional beef mince for pork provides a lighter, slightly sweeter variation of the classic dish.
Traditionally, bolognese sauce, which is a rich meat-based sauce, is served with tagliatelle, a type of flat pasta that perfectly catches and holds onto the hearty sauce. This combination is a classic in Bologna, Italy, where the sauce originates.
Aside from tagliatelle, bolognese sauce is also popularly served with other types of pasta like spaghetti (often termed as Spaghetti Bolognese, especially in the UK and other countries), pappardelle, or fettuccine.
Apart from pork and beef, you can use turkey, chicken, or a mix of different meats (like pork and beef) to make a Bolognese sauce.
Yes, preparing Bolognese sauce in advance allows the flavours to meld and develop, often resulting in a richer and more robust sauce.
A light red wine like Chianti or a white wine like Pinot Grigio can complement the sweetness of the pork wonderfully.
If your sauce is too thin, allow it to simmer uncovered for a little longer to reduce and thicken naturally. You could also use thickening granules or a cornflour slurry.
😋Related recipes
Some more easy bolognese recipes you might like to try;
- Slow Cooker Bolognese
- Lamb Bolognese
- Chicken Bolognese
- Quorn Bolognese
- Chorizo Bolognese
- Easy Turkey Bolognese
- Quick Bolognese
- Savoury Mince
Easy dinner ideas for you to try!
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Recipe
Easy Pork Bolognese Recipe
Equipment
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
- Cook the spaghetti according to instructions in a pan of salted boiling water. Meanwhile, heat the oil in a shallow casserole or frying pan and gently cook the onion, garlic, carrot, and celery for 5 minutes until soft.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 Carrot, 1 Celery Stick
- Turn the heat up and add the pork mince and bacon. Fry for 2-3 minutes until the pork has changed colour.500g Pork Mince, 3 Streaky Bacon Rashers
- Add in the passata, tomato puree, milk, stock pot or cube (remember you don't need to dilute it in water as there is enough liquid from the passata and milk), herbs and season with black pepper.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 for 15-20 minutes before serving with the cooked spaghetti and grated Parmesan.300 g Spaghetti, 4 tablespoon Parmesan
Video
Notes
- Adding milk to your bolognese sauce helps to tenderise the mince and gives the bolognese a lovely richness and depth of flavour.
- Sneak more vegetables into the bolognese, without the kids knowing! Finely chopped courgettes, mushrooms, and peppers blend in well if you have fussy eaters in the house. Fresh spinach could also be added at the end of cooking. It will quickly wilt into the sauce.
- If you have a bottle of wine open, then 200ml of white wine, added before the passata and milk, really helps to boost the flavour.
- Make it veggie by replacing the pork mince and bacon with lentils. It will also be lower in calories too.
Erica
This looks delicious, and any way to sneak in some extra veggie sfor the kids is a plus!
Glynis
I am always a bit concerned about reheating pork ... a throwback from a child! Love all your recipes so thank you so much for your time and inspiration x
Beth
This looks incredible and tasty! I can't wait to make this!
Moira
Made this for dinner tonight FABULOUS. So quick and easy to follow my husband and I made it together. I have never tasted such a delightful bolognese.
courtney
I love bolognese but sometimes find it a bit heavy. I've never thought to use pork before. Can't wait to try this!
Beth Sachs
Hi Courtney! It's much lighter than a traditional beef ragu, so perfect for a midweek meal.
Gina
What a fun variation to bolognese! I just made some beef bolognese in the Instant Pot but will definitely be trying this pork recipe next!
Beth Sachs
Hi Gina! I must try and adapt this for the instant pot!
Angela
I was surprised by the streaky bacon but it all works. Such great flavor!
SHANIKA
This bolgonese looks incredibly delish! So full of flavor and perfect for weeknight meals!
Emily
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 again!
Beth Sachs
Great to hear you enjoyed it Emily!
Beth
I love a good bolonese but your pork version is so very tasty! I love pork anyway but haven't used it in a pasta sauce. Thanks for a delicious recipe!
Carrie Robinson
Oh yum! Bolognese has been my go-to for comfort food lately. This looks delicious! 🙂
Jacque Hastert
I love the switch from trational beef to pork. A great way to switch up something yet not lack on flavor. Thank you for sharing!
Chloe Edges
This looks like a lovely alternative to beef!
Cat | Curly's Cooking
This looks so tasty! Pork is my favourite meat so anytime I can have it for dinner is a win for me.
Helen - Cooking with my kids
This looks like a great midweek meal. Bolognese is one of our favourite dinners, and i like that this makes it a bit lighter.
Janice Pattie
I love the idea of using pork in the bolognese sauce. So simple and yet something different.
Claire Keith
Can you freeze this?
Beth Sachs
Hi Claire. Yes the pork bolognese can be frozen for up to 3 months.
Catherine
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
Hi Catherine
So glad you enjoyed it and that your subs worked well.
Beth
Alvin
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
That's great to hear Alvin!
Hanne Moll Christensen
The best bolognese ever.