Spaghetti With Pork Bolognese Recipe

Name: Spaghetti With Pork Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 2 cups finely chopped onion; 1/2 cup finely chopped carrot (about 1 medium); 1/2 cup finely chopped celery (about 1 stalk); 1 1/2 teaspoons chopped garlic; 1 teaspoon kosher salt, divided; 1 bay leaf; 1 pound ground pork tenderloin; 3/4 pound ground pork; 2 ounces pancetta, finely diced; 1/4 cup tomato paste; 2 cups chopped plum tomato (about 1/2 pound); 1 1/2 cups organic vegetable broth (such as Swanson); 1 cup dry white wine; 1 cup 1% low-fat milk; 1/8 teaspoon grated whole nutmeg; 1 (2-ounce) piece Parmigiano-Reggiano rind; 1 (3-inch) cinnamon stick; 1/2 teaspoon freshly ground black pepper; 8 cups hot cooked spaghetti (about 16 ounces uncooked); 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano; 1/2 cup chopped fresh parsley

Servings: persons

1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt, divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta, finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth (such as Swanson)
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley

1
Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; saute 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 tablespoons extra-virgin olive oil, 2 cups finely chopped onion, 1/2 cup finely chopped carrot (about 1 medium), 1/2 cup finely chopped celery (about 1 stalk), and more.

Yes, Spaghetti With Pork Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Pork Bolognese

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