Spaghetti and Spicy Minced Pork Bolognese (1 Hr, 15 Mins)

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Spicy minced pork Bolognese is a delicious twist on the classic Italian dish, featuring ground pork and a kick of heat.

This hearty and flavorful sauce is perfect for serving over a bed of spaghetti, creating a satisfying and comforting meal.

The combination of rich tomatoes, aromatic herbs, and spicy pork makes this dish a standout for any pasta night.

Let’s get cooking and bring this spicy Bolognese to your table!

Ingredients

Units Scale
For the Bolognese:
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 pound ground pork
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/2 cup whole milk
For serving:
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese
  • Fresh basil or parsley, for garnish

Instructions

  1. Prepare the vegetables (5 minutes): Finely chop the onion, garlic, carrot, and celery.
  2. Cook the aromatics (5 minutes): Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
  3. Brown the pork (5 minutes): Add the ground pork to the skillet. Cook, breaking it up with a spoon, until it is browned and no longer pink. Stir in the red pepper flakes and cook for an additional minute.
  4. Deglaze with wine (3 minutes): Pour in the red wine and cook, stirring to scrape up any browned bits from the bottom of the skillet, until the wine has mostly evaporated, about 3 minutes.
  5. Add tomatoes and spices (5 minutes): Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, bay leaf, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for 30 minutes, stirring occasionally.
  6. Add milk and finish the sauce (10 minutes): Stir in the whole milk and continue to simmer, uncovered, for another 10 minutes, or until the sauce has thickened to your liking. Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
  7. Cook the spaghetti (10 minutes): While the sauce is finishing, cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta and return it to the pot.
  8. Combine and serve (5 minutes): Add a portion of the sauce to the cooked spaghetti and toss to coat. Divide the spaghetti among serving plates and top with additional Bolognese sauce. Garnish with freshly grated Parmesan cheese and fresh basil or parsley.

Notes

For an extra layer of flavor, try adding a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes.

This Bolognese can be made ahead and stored in the refrigerator for up to three days, or frozen for up to three months.

Simply reheat and serve over freshly cooked spaghetti. Enjoy this spicy, comforting dish with a side of garlic bread and a green salad for a complete meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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