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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 412.1
  • Total Fat: 10.1 g
  • Cholesterol: 25.2 mg
  • Sodium: 485.5 mg
  • Total Carbs: 58.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 21.8 g

View full nutritional breakdown of Pork Bolognese with Tagliatelle Pasta calories by ingredient
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Pork Bolognese with Tagliatelle Pasta

Submitted by: BELASARIA

Introduction

This is adapted from Chef Symon's Lamb Bolognese recipe. The original clocked in at nearly 900 calories/serving!

I used lean pork instead of lamb, adjusted the seasonings for pork, decreased the pasta by half, and substituted beef broth for the red wine. The original called for butter and olive oil to finish the sauce, which I eliminated.

I've found San Marzano tomatoes less acidic than their US counterparts.

Please note -- The sauce will be somewhat dry, sticking to the pasta. Use reserved pasta water or regular water for a more 'sauce' feel.

Yes, this is a semi-labor intensive dish, but the payoff (and leftovers) are worth it!
This is adapted from Chef Symon's Lamb Bolognese recipe. The original clocked in at nearly 900 calories/serving!

I used lean pork instead of lamb, adjusted the seasonings for pork, decreased the pasta by half, and substituted beef broth for the red wine. The original called for butter and olive oil to finish the sauce, which I eliminated.

I've found San Marzano tomatoes less acidic than their US counterparts.

Please note -- The sauce will be somewhat dry, sticking to the pasta. Use reserved pasta water or regular water for a more 'sauce' feel.

Yes, this is a semi-labor intensive dish, but the payoff (and leftovers) are worth it!

Number of Servings: 6

Ingredients

    1TBS olive oil
    1/2 pound lean pork, ground
    1/4 tsp salt
    2 medium carrots, rough chopped
    1 stalk celery, rough chopped
    1 small onion, rough chopped
    2 cloves garlic, minced
    2 cups beef broth
    1 14.28 oz can San Marzano canned Italian cherry tomatoes
    3 springs fresh oregano
    1 whole fresh bay leaf
    2 springs fresh thyme
    1/4 tsp red pepper flakes
    1 dry pound of tagliatelle pasta (Italian egg noodles)
    Salt for pasta water
    1/4 cup Parmesan cheese, fresh grated
    Reserved pasta water

Tips

I grind my own pork at home using the meat grinder attachment on my mixer. This way,I can control just how much fat turns up in my ground pork.

For a more luxurious (but higher calorie) sauce, use red wine instead of broth.


Directions

In a large Dutch oven over medium-high heat, heat olive oil. Add ground pork and 1/4 teaspoon of salt (or less). Cook until brown, about 4-5 minutes.

While the meat is cooking, combine carrots, celery and onion in food processor. Pulse chop until finely chopped.

When the meat is done, removed browned pork from pan with a slotted spoon and set aside. If there is a lot of fat in the pan, pour off until you have about 1 TBS in the pan.

Reduce heat to medium. Add chopped carrot/celery/onion mixture and cook until until translucent and aromatic (about 3 minutes, you may need to lower your heat so the veg mix doesn't burn). Add garlic and cook for 1 minute more.

Deglaze the pan with the broth, using a wooden spoon to get all the bits from the bottom of the pan. Bring to a simmer and cook until liquid is reduced by half.

Add tomatoes, oregano, bay leaf and thyme. Keep the spices on their springs. You can remove these later when you serve the dish. Add red pepper flakes. Stir and allow to simmer for 10 minutes.

After 10 minutes, add pork back into the pan. Reduce to medium-low and simmer for 20-30 minutes.

When you have about 15 minutes to go on your sauce, bring a large pot of salted water to boil. Add the pasta and stir so that they don't stick. Cook until al dente (about 7 minutes). When pasta is finished, reserve at least 1 cup of pasta water.

Drain pasta and add to the meat sauce. Stir to incorporate pasta. Add 1/2 cup pasta water and 1/4 c Parmesan cheese. Stir again. (If sauce is too dry for your liking, add more water, 1/4 c at a time).

Remove herb springs and serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BELASARIA.






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