The BEST Pork Bolognese Recipe
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
When the temperature dips a warm, comforting Pork Bolognese hits the spot!
  • 1½ TBS bacon grease, grapeseed oil or olive oil
  • 1½ cups chopped Vidalia onion (about 1 med-large)
  • Heaping ½ cup chopped carrots
  • ⅓ cup chopped celery (optional)
  • Kosher salt and black pepper
  • 3 large cloves of garlic minced
  • 2 pounds ground pork
  • 8 oz tomato paste
  • 2 cups red wine (something full-bodied that you would drink...not a "cooking" wine. I like a Cab for this)
  • ½ cup water
  • A few sprigs of Thyme
  • ½ TBS sugar (optional)
  • Red pepper flakes if you want a little heat (optional)
  • Pasta (I like Rigatoni for this, however, any type of pasta works)
  • Freshly grated Parmesan (or your favorite hard Italian cheese) if you like
  1. In a large pot, heat bacon grease or olive/grapeseed oil.
  2. Add in the onions, carrots and celery and saute for 5 minutes or until tender and just browning.
  3. Season with salt and pepper.
  4. Add in garlic and saute for 1 minute.
  5. Add in pork, break it up and allow it to brown.
  6. Add in tomato paste, stirring to combine it with the meat and vegetables.
  7. Add in wine, water and Thyme.
  8. Season with additional salt and pepper and if adding sugar do so here (see notes).
  9. Turn heat down to low and allow bolognese to simmer for 20-30 minutes, checking back often to stir and see if additional liquid (water or wine) needs to be added.
  10. If you happen to have a Parmesan cheese rind, add it or a piece of it to the sauce (not necessary, just a nice way to use it up).
  11. Add in a few shakes of red pepper flakes (more if you like heat)
  12. Allow bolognese to sit off heat for 15-30 minutes before serving, reheating if necessary.
  13. Serve over your favorite pasta, adding fresh shaved Parmesan if you enjoy it.
If you have Thyme on-hand add in a half dozen sprigs (tie together with kitchen twine for easy removal. OR strip two sprigs and add in just the leaves.

Tomato paste is bitter and depending on how dry the wine you used is...the sauce may need a bit of sugar. Taste and decide on your preferance.

Don't be shy with your seasoning. If you enjoy a bit of heat...add in red much or as little as you like.
Nutrition Information
Serving size: 6oz
Recipe by Souffle Bombay at