Making bolognese with pork is a welcome alternative to beef mince for those times when you want to make a change.
How To Make Pork Bolognese
The ingredients are basically the same as a beef bolognese, but I do make a few minor changes, just to make it a little different!
Related: Slow Cooker Spaghetti Bolognese
- 1 tbsp olive oil
- 1 red onion
- 2 cloves garlic, crushed
- 500g pork mince
- 1 x 400g tin of chopped tomatoes or passata
- 300ml chicken stock
- 1 bay leaf
- 1 tsp chilli flakes (optional – can use dried herbs instead)
- Seasoning according to taste
Making Pork Bolognese – Step By Step
Start by heating the oil in a large pan on the hob. Add the chopped onions and gently cook them until they begin to soften, usually just a few minutes.
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Add the garlic cloves and stir them in with the onions before adding the pork mince.
Cook the mince until it is sealed all over. Add the tomatoes (or passata), chicken stock, bay leaf, chilli flakes and any seasoning. Bring to the boil before reducing to a simmer for about 20 minutes.
Serve with any variety of pasta – we had ours with linguine and garlic bread – or serve as a jacket potato topping.
Pork Bolognese
Pork bolognese is a great alternative to traditional beef bolognese. It's quick and easy to prepare, making it the perfect midweek dinner.
Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 500g pork mince
- 1 x 400g tin of chopped tomatoes or passata
- 300ml chicken stock
- 1 bay leaf
- 1 tsp chilli flakes (optional – can use dried herbs instead)
- Seasoning according to taste
Instructions
- Heat the oil in a pan on the stove, adding the chopped onions when hot. Gently cook them for a few minutes, until they begin to soften.
- Add the crushed garlic and stir in with the onions before adding the pork mince. Cook the mine until it is sealed and browned all over.
- Add the remaining ingredients - chopped tomatoes (or passata), chicken stock, bay leaf, dried chilli flakes (or dried herbs) and any seasoning as required.
- Bring to the boil before reducing to a simmer. Leave to cook for 20 minutes.
- Serve with your choice of pasta, or, as a jacket potato filling.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 120mgSodium: 306mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 35g
Roisin Murray
Saturday 6th of November 2021
Why do you use chicken stock, do you use beef stock in beef bolognese
Liana Green
Saturday 13th of November 2021
Hi Roisin - I think it adds some extra flavour, you don't need to add chicken stock, you could try pork stock, vegetable stock or leave it out altogether. I do sometimes add beef stock in beef bolognese yes :)