Spaghetti Bolognese (Pork)

    50 min

    I have not included any herbs in this recipe. You can add basil, or oregano, or omit them entirely. I find that herbs are one of those rather personal preferences. The dish is entirely edible without them. Likewise I have omitted garlic for the same reason. If you want garlic in, that is fine, just crush 2 garlic cloves and add along to the veg.

    6 people made this

    Serves: 3 

    • 350g pork mince
    • 2 rashers of streaky bacon (chopped)
    • 1 celery stick, finely sliced
    • 1 large carrot, finely sliced
    • 1 yellow onion, finely diced
    • 1 tablespoon of tomatoe puree
    • 200ml chicken stock
    • 1/2 tablespoon of oil
    • salt and pepper to taste
    • knob of butter (optional)
    • Fresh egg pasta or dried spaghetti.

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Finely slice the carrots and the celery. Finely dice the onion. Roughly chop the streaky bacon. Prepare 200ml of chicken stock in a jug.
    2. Take a medium saucepan (non stick) and pour 1/2 tablespoon of oil in the bottom. Put on a medium high heat to heat the oil. Place the onions, celery and carrots in the pan. Cover with a lid and then lower the heat to minimum. Leave for 10 minutes to saute. Try not to take the lid off too often, but do stir every so often. You may need a little more oil if it looks like it is drying out.
    3. Heat another saucepan over a medium high heat. Put the mince in this saucepan whilst the veg is cooking. You will not need any oil as the fat from the mince will be enough. Do use a wooden spoon to break up the mince whilst it is cooking.
    4. After 10 minutes put the bacon pieces in with the veg and leave for another 5 minutes. Take the lid of off and raise the heat to medium. Stir often.
    5. By now the mince should have browned nicely and be small and uniform. Drain the mince using a colander to remove any excess fat or oil. Mix with the veg and the bacon. Mix together. Add the tablespoon of tomatoe puree and the 200 ml of chicken stock. Cover and simmer for 30 minutes.
    6. Near the end you will need to cook the pasta. You can use fresh egg pasta and this will only take 3-4 minutes in a large pan of boiling lightly salted water, or you can use dried spagehetti which will take around 10 minutes. Remember the time needed to boil the water. Don't worry if it takes longer than 30 minutes to do the pasta, the sauce will keep on a low heat.
    7. Drain the pasta, toss with a little olive oil or you can add a little knob of butter into the sauce whilst you drain the pasta if you like.
    8. Serve immediately.

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    Reviews in English (1)


    The recipe starts off well. The onion, celery carrot and bacon mix together and the fragrance is great. The one tablespoon of tomato puree lets the recipe down. It looks and tastes bland and flavourless. Towards the end I added more pure (170g in total) and I was lucky enough to have a 1/2 jar of bolognaise sauce and some garlic in the pantry, otherwise the meal would have been a disaster. With the few modifications, it was delicious.  -  17 Jan 2014  (Review from Allrecipes AU | NZ)