My kids are big fans of bolognese sauce. I used to use store bought jarred sauce, but now make the sauce on my own. I don’t use minced beef (though that is the more popular option!) instead minced pork and they give it a great big thumbs up!
Some bolognese sauce recipes call for cooking the sauce for up to 2 hours. I cook mine for a much lesser time and find it is good enough for us. In this sauce besides the minced pork, the side players are carrots and mushrooms. Though my son isn’t a big fan of the latter, I still put them in and he still picks them out.
I start by sweating the onions in some olive oil in a pot. I then add in the carrots. I do this so it has time to cook and soften. I’ve often in the past made bolognese sauce with the carrots still unsoftened because of the lack of cooking time. So because they are in early, they have time to really soften up but still remain firm to the bite.
I then add in the minced pork. To me, the key is seasoning the pork well. So I add some black pepper here as the meat is cooking in the pot. I find minced pork works better as it is juicier and just adds more flavour to the sauce overall. You of course can substitute this with minced beef and would still get a great sauce to go with your pasta!
I leave the pork to brown at the bottom and once that happens, I just toss it about and combine it with the carrots and onions. I then add in the passata. I have always prefered passata to tinned tomatoes. Passata is just pureed, sieved, uncooked tomatoes. You can find it easily in any grocer (try the pasta sauce/tomato paste section). It has a smooth consistency and is very ideal for sauces and even pizzas.
I like to use a chopped up fresh tomato in the sauce, so in it goes in after I’ve mixed up the passata with the ingredients in the pot – and I add in the sliced mushrooms here too.
It’s here that it’s really important to season the sauce before allowing it to bubble up, simmer and merry everything together. I first add a pinch of baking soda (to cut the tartness of the tomato, a tip from nonna), Italian herbs (you could also use oregano), salt and balsamic vinegar. I love adding balsamic vinegar as it gives such a deep colour to the sauce in the end plus a depth of flavour. Most people I’m guessing would not have this as a pantry staple and you can totally leave it out. I have a small bottle which keeps for long and I also use it for this. I also don’t add milk, bay leaves or beef broth which some other recipes call for including wine.
I allow it to bubble up then turn down to a simmer for about 20 minutes. I like it on a thick consistency and also do a taste test to see if it needs more black pepper, salt or herbs.
I also check toward the end if the carrots have softened. This sauce is GREAT for freezing. Make it in loads so you can freeze then just cook pasta on busy weeknights and sprinkle some parmesan cheese above.
Here are some other pasta recipes on rotation here. This one if you’re little ones are fans of pesto, this one and this for creamy white sauce pastas and here for a baked pasta version. See more recipes under the Kid Friendly category. Let me know if you end up trying this recipe out!
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Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Pork Bolognese Sauce
Ingredients
- 450 g pork mince season with some black pepper
- 600 g tomato passata
- 2 cloves minced garlic
- 1 small onion diced
- 2 carrots I like to cube them
- 1 tomato sliced/diced
- 120 g button mushrooms can be left out but I like to include them
Seasoning:
- 1/2 tsp baking soda
- 1 tbsp balsamic vinegar can be left out
- 1-2 tsp Italian herbs or oregano
- 1 tsp salt
Instructions
- Heat about 2 tbsp olive oil or cooking oil which you use and add in onions. Sautee for a while until translucent then add in diced carrots. Allow to cook and turn a bright orange.
- Add in pork mince (if you haven't added the black pepper do so now), add garlic and allow the mince to sear at the bottom and leave for a few minutes. Then toss the mince around until no longer pink.
- Add in tomato passata, diced tomatoes, mushrooms (if using) and stir. From here, I add in the balsamic vinegar, italian herbs (or oregano) and baking soda. Stir and turn heat to low and allow to simmer for 20 minutes. Season with enough salt (do a taste test!). Also test that carrots are softened. DONE.
Notes
- Minced pork can be easily subbed with minced chicken or minced beef.
- It's good to season the meat with some black pepper to give it more flavour.
- I use tomato passata as I prefer the smooth texture and have never really liked tinned tomatoes.
- The baking soda helps to cut the tartness from the tomatoes.
- Season adequately. Taste to see if you would like more salt, herbs etc.
