1 1/2 cups organic vegetable broth (such as Swanson)
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley
How to Make It
Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
Followed recipe using home-ground pork. Ended up simmering for about 3hrs, with cinnamon stick in for the last 30min. We love pork, but this didn't give us a sauce with the complexity we want in bolognese -- and you end up with a ton of it! Prefer results from only 3/4lb of ground meat and Hazan's technique http://www.nytimes.com/recipes/1015181/bolognese-meat-sauce.html .
OK... I am not sure what I missed on this recipe, since it has such rave reviews. My husband and I thought it was OK. I expected more flavor... and the sauce was pretty thin and didn't stick to the noodles. I guess I expected and prefer thicker sauces. The only changes I made was I used 2 pounds of ground pork since my store only sold it in 1 pound packages and I used bacon instead of pancetta. I skimmed the surface of sauce before serving. I can't see those alterations making a huge impact on the taste. Some reviewers mentioned its better the next day, so I will reserve final judgment until I try the leftovers.
This recipe is perfect as is. I had my butcher grind a pork tenderloin and used high quality pancetta and ground pork. Definitely agree with the taste and texture maturing as it cooks. We made a big batch and froze some sauce for another day and it was delicious! The flavors deepened. This is now one of my favorite pasta recipes!
Good recipe, but I modified it because I saw the recipe cooks the pork after the vegetables without allocating time to render fat from the pancetta and ground meats. Recommendation: cook pancetta until fat has rendered (it should be just crisp like bacon), draining off excess fat. Add 1 cup wine and cook until alcohol has cooked and reduced. Remove pancetta from pan--this leds to the most flavorful pancetta for the dish! Add ground pork to the pan and cook until no longer pink. Remove from pan and drain. Continue with recipe as directed except don't add more wine and add meat to reheat rather than cook for 8 min. This process adds more flavor and takes out more fat.
I like any spaghetti sauce that sneaks in tons of veggies. This one is good, and is very tasty at the end. I substituted the meat for all ground chicken (98% fat free) and low fat turkey bacon for pancetta. The best part is you don't need a salad or a side dish because this is a power packed meal. We also used whole wheat pasta (like always) which adds an extra healthy change to the recipe. Very good and yummy!
This was excellent. It definitely needs the full time noted to cook down - taste tests "in-progress" where not near as flavorful as the end result. My grocery didn't offer ground pork tenderloin, so I substituted ground buffalo, and was fine. Besides using a little less salt in the end, followed directions exactly. Will definitely make again.
Absolutely delicious recipe! In a pinch, I used canned diced tomatoes and removed the liquid before adding to the pot. I also did not have a "rind" from the cheese, so added in about 2 tablespoons of actual Parmigiano-Reggiano cheese. Used whole milk as, again, that was what was in the fridge. Use of pork is absolutely scrumptious!
Next time I will do this recipe "by the book." Will definitely make it again and again!
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