Pork Bolognese

Pork Bolognese
Prep Time:
30 mins
Total Time:
1 hrs 30 mins

This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.


  • 3 slices bacon, finely chopped

  • 1 small onion, finely chopped

  • 1 medium carrot, finely chopped

  • 1 celery stalk, finely chopped

  • 2 pounds ground pork

  • ¼ cup tomato paste

  • 1 cup dry white wine

  • 1 ¼ cups whole milk

  • 1 can (28 ounces) tomato sauce

  • 2 cups low-sodium chicken broth

  • 1 bay leaf

  • 5 sprigs fresh thyme

  • Coarse salt and ground pepper

  • Cooked penne rigate, for serving

  • Grated Parmesan, for serving


  1. In a large Dutch oven or heavy pot, cook bacon over medium heat until fat is released, 5 minutes. Add onion, carrot, and celery; cook until soft, 6 minutes. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.

  2. Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.

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