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Ground Pork Spaghetti Sauce

Ground pork spaghetti sauce tossed with cooked pasta, served in a brown colored serving bowl with grated parmesan cheese, fresh parsley and a cloth napkin the background.

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5 from 1 review

Ground Pork Spaghetti Sauce is slowly simmered on the stovetop into an impossibly rich and hearty bolognese. It's an unforgettable Sunday sauce recipe, made with plenty of fresh veggies, savory flavors, and a splash of red wine.  

Ingredients

Scale
  • 16 ounces dry spaghetti 
  • 1 pound ground pork
  • 1 medium onion - diced
  • 2 large carrots - diced
  • 2 large celery stalks - diced
  • 1 tablespoon garlic - minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup dry red wine
  • 3 tablespoons tomato paste
  • 28-ounce can crushed tomatoes
  • 2 teaspoons granulated sugar 
  • 1 cup whole milk

Instructions

  1. Cook the spaghetti according to package instructions, then drain and set aside. 
  2. While the spaghetti cooks, prepare the ground pork spaghetti sauce. Heat a large Dutch oven or stock pot over medium heat. Add the ground pork to the pot and cook until no pink remains. Use a spatula or wooden spoon to break up the ground pork while it cooks. Once cooked, drain about 80% of the excess fat from the pot. 
  3. Add the diced onions, carrots, celery, and garlic to the pot. Cook until soft and fragrant, stirring occasionally, about 5 minutes. 
  4. Mix the Italian seasoning, kosher salt, and pepper into the pork and vegetables and continue cooking for about one minute. 
  5. Pour in the red wine while stirring the mixture and scraping up any bits stuck to the pot. 
  6. Add the tomato paste, crushed tomatoes, and sugar to the mixture and stir until well combined. 
  7. Reduce the heat to low and stir in the whole milk. 
  8. Cover and cook the ground pork pasta sauce over low heat for about 30 minutes, stirring occasionally. This allows the sauce to thicken and the flavors to meld. 
  9. Serve and enjoy! 

Notes

  • Drain excess fat left over after browning the ground pork. Since Dutch ovens are heavy and hard to lift, I drain the fat by soaking it up with a paper towel. Push the meat to the side, tilt the pot, and use a few napkins to soak up the extra grease. 
  • Save about a cup of the salty pasta water before draining the cooked pasta. You can use starchy pasta water to thin out your sauce if it thickens up more than you'd like it to.  
  • Allow leftover ground pork spaghetti sauce to cool to room temperature, then transfer it to a glass, airtight container. Leftovers will stay fresh in the refrigerator for 3-4 days.  
  • The nutrition information shown below is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice.  The nutrition facts shown below are for the spaghetti and ground pork sauce. 

Nutrition