Spaghetti Bolognese Recipe with Pork, Apples, Fresh Sage
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Easy Spaghetti Bolognese with Apple, Sage, Pork
Bolognese is not new here. However, this spaghetti bolognese recipe with pork is new and it has a twist for Autumn.
A typical bolognese starts with a mirepoix, a medley of onions, celery and carrots and ends with a lot of patience while it coks slowly for four hours. It’s very easy to get this started and, while building flavors does take layering the ingredients for about thirty minutes, once you have that done, you need do nothing. The magic happens in the low slow simmering, (or in the slow-cooker).
This spaghetti bolognese is new because I changed the recipe, using a combination of pork and beef. You can use all ground pork, but I think adding in some beef makes for a good balance.
Instead of celery, I took a chance and used a crisp mutsu apple, which is a bit tart, a bit sweet, and compliments the pork. Fresh sage adds that special something, complimenting the pork and the apple for that complex layering of flavors, which is what bolognese is all about.
While the key ingredient in a bolognese is meat, because it’s a meat sauce, not a tomato sauce, all of the ingredients are important to create this orchestra of flavors.
The Truth about Easy Spaghetti Bolognese Recipe
This is really easy to do, but it’s not quick! I see some recipes out there for the thirty minute bolognese. That’s like trying to have a 30 minute chili. Don’t do it. What you can do, though, is get all your prep ready the day before, and go ahead and make a double batch, because once the last ingredient is in the pot, you’re done.
Once the mirepoix is softened and the meat is browned enough, milk is added, followed by white wine (not red), followed by tomatoes. This, however, is not a dish where everything is just dumped in a pot. It’s very important to take the time to allow the milk to evaporate, and then to allow wine to evaporate before adding the tomatoes.
Easy Spaghetti Bolognese Recipe is Versatile
I served this two ways, with spaghetti and with zoodles. I’ll admit to you, I was skeptical about going with zucchini as a base, but it works, and I highly recommend the OXO spiralizer as the easiest on the market to very quickly help you make some grain free alternatives.
You might want to make a lot of bolognese sauce and freeze some because it’s so versatile. Top it with mashed potatoes or mashed cauliflower and make shepherd’s pie. You could fill crepes or serve it in hamburger buns sloppy Joe’s style.
If you like this you will love my all beef authentic bolognese or this veal bolognese.
Make Sliders with Bolognese, perfect for tailgating.
More Italian Recipes from Spinach Tiger
Authentic Bolognese from Marcella Hazan
My Grandmother’s Authentic Italian Tomato Sauce
Shrimp with Tomato Onion Butter Sauce
Fall's Best Spaghetti Bolognese with a Secret Ingredient
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium to large sized onion diced
- 3 carrots peeled, diced
- 1 medium to large tart apple peeled, diced (see notes)
- 2 cups milk see notes to low-carb application
- dash of freshly ground nutmeg
- 2 cups white wine
- 1 28 - ounce can San Marzano Tomatoes ORDER HERE
- 1 1/2 pounds ground pork
- 1 pound ground beef
- handful fresh sage leaves optional
- handful parsley leaves
- 2 pounds pasta
- salt pepper
- On medium heat, add oil, butter, onion, until translucent.
- Add celery, carrots, cook 2 minutes, stirring, not browning.
- Season meat with salt and pepper.
- Add meat, break up with fork, and when no pink color is showing.
- Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
- Add nutmeg.
- Add wine, stirring thoroughly. Once wine has completely evaporated, add tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time. Cook for a minimum of 3 hours. I think 4-6 hours is better.
- Taste and season with salt, pepper.
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When and how are the fresh herbs used? I assume just sprinkled on top, when the gravy is served. But is that correct? Should the herbs be added during the cooking time? If so when? Thanks.
My recipe is pretty darn close to this. Like you I prefer white wine to red and I also like a sweet element in place of celery. I often choose fennel. Next time apple. Sometimes I also add chicken livers. They give a dark pungency that balances the sweet flavors. GREG