Spaghetti bolognese has to be one of the all time most comforting foods ever created. Traditionally, bolognese is less of a red sauce and more a meat ragu. Over the years, after many Italian families arrived here in the U.S., this changed to more of a meat sauce (marinara and meat). This Spaghetti with pork bolognese is inspired by the latter because that is what I grew up eating as an Italian American and it is just so delicious!
Bolognese can be made with so many different types of meat, usually with ground beef but one of my favorite meats to cook in a tomato sauce is pork and when you try this you will know why. There is a more delicate yet rich flavor that the pork imparts and to me it tastes more like the all day Sunday sauces so many Italian mothers would make. The plus to this recipe is that it does not take all day, only about 30 minutes and it achieves the same great flavor as an all day sauce.
I do love beef with marinara as well and one of my favorite dishes is pasta with homemade Italian meatballs which is made with beef. For this dish, pork is definitely my favorite. Now, if you are looking to pull off the entire Italian restaurant style dinner to impress the people you are cooking for, then this olive oil and parmesan bread will go perfectly with the bolognese! Really easy to make and big on flavor. A great side dish would be spinach with crispy pancetta!
Whatever you decide, I hope you give this bolognese a try and it becomes a favorite in your house like it is in mine!
Spaghetti with Pork Bolognese Sauce
- 2 cloves of garlic minced
- 1/4 tsp of crushed red pepper flakes
- 1 small yellow onion spanish finely chopped
- 2 28 oz cans of whole San Marzano tomatoes
- 1 lb ground pork
- 1 tbsp of butter optional
- 4 tbsp of extra virgin olive oil best quality you can find
- 1 tsp of salt and pepper and more to taste
- 1 tbsp fresh chopped basil
- 1 tsp dried oregano
- 1 tbsp salt
- 1 lb dried spaghetti the best quality. I like to use DeCecco brand
- In a large pot over medium heat, add your olive oil, red pepper flakes, onions and garlic and cook for about 4-5 minutes or until the onions begin to soften.
- Now add your ground pork and break up into small pieces and brown all the way through.
- Now add your canned whole tomatoes and with a potato masher or with a large spoon, begin gently pressing down on the whole tomatoes so they begin to break apart.
- Next, add 1 tbsp of fresh basil, 1 tbsp of salt and 1 tbsp of dried oregano and stir well.
- Cover with a tight fitting lid and turn down heat down to low and allow to gently simmer for at least 30 minutes.
- Now go ahead and add your tbsp of butter and gently mix that into the sauce. This is optional
- Taste for seasoning and see if it needs any salt.
- Bring a large pot of water to boil on the stove.
- When the water is boiling salt it well and add your spaghetti. Follow the instructions on the box of spaghetti for cooking just to al dente.
- Once the pasta if cooked drain the pasta and place it back into the pot.
- Add 1 ladle of the red sauce to the pasta and mix well to prevent it from sticking to itself.
- You can plate this family style by placing your pasta in a large platter style bowl and scooping out 1-2 ladles of meat sauce over top of the pasta.
- Toss gently together.
- Serve this with the remaining pasta sauce and freshly grated Parmesan on the side.