Most Bolognese sauces I’ve had are made with beef or a variety of meats consist of ground beef, veal, and/or pork. I thought I change it up by making it all pork and I have to say, it’s definitely not lacking in taste. For a pork meat sauce, this has some pretty robust flavors. If you are not into red meat, this is a good alternative. Bon appétit!
- 1 1/2 pounds of pork butt, ground
- olive oil for cooking
- 1 slice of pancetta about 1/2″ thick, coarsely chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 small carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 beefsteak tomato, diced
- 3 sprigs of fresh thyme, leaves stripped and chopped
- 1 dried bay leaf
- 1/4 teaspoon of red pepper flakes, crushed (using the tip of your fingers)
- salt and pepper to season
- 1 tablespoon of tomato paste
- 1/2 cup of white wine
- 1 (28 ounce) can of ground tomatoes (or you can use crushed tomatoes)
- 1 (14.5 ounce) can of chicken broth
- 1/2 cup of half and half
- fresh Italian parsley, finely chopped
- parmesan cheese, shaved for garnish
In a medium pot over medium high heat crumble and lightly brown pork with olive oil. Once cooked, use a slotted spoon to transfer meat into a bowl. Set aside. Remove any grease left in the pot.
Drizzle in olive oil and add pancetta. Brown pancetta, about 5 minutes then add onions, garlic, carrots, celery, beefsteak tomatoes, thyme, bay leaf and red pepper flakes. Season with salt and pepper but don’t add too much salt as the pancetta will give off some salty flavor. Cook about 8-10 minutes then add in tomato paste. Mix tomato paste then add white wine. Let it bubble and reduce, about 1 minute. Add ground tomatoes, chicken broth, half and half and cooked pork. Stir to combine. Cover pot and let it simmer for 30-45 minutes. Stir occasionally. At this point the sauce is ready. Discard bay leaf and check for seasoning. Serve this with fresh garlic pappardelle. Garnish with finely chopped parsley and shaved parmesan cheese.