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pork bolognese in a casserole
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4.86 from 27 votes

Easy Pork Bolognese Recipe

Enjoy a quick and easy pork bolognese recipe, perfect for any occasion. Made with minced pork, tomatoes, garlic, and Italian herbs, it's a delicious and comforting dish everyone will love.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 748kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

Notes

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.
 
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.
Freeze - For up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 748kcal | Carbohydrates: 73g | Protein: 37g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 218mg | Potassium: 1138mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3222IU | Vitamin C: 16mg | Calcium: 181mg | Iron: 4mg
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