This homemade spaghetti sauce with pork is the ultimate topping for any pasta. It’s a recipe that has been in my family for generations and tastes amazing.
Printable Recipe: Best Ever Homemade Spaghetti Bolognese Sauce
I have been making this spaghetti sauce for decades. I keep trying to tweak it to make it better, but it just can’t be done. The original sauce came from a time in my teen years when I babysat for a local family. I often had to serve the meals and one of their favorites was spaghetti bolognese.
Spaghetti recipes are some of my favorite go to meals when I want to give my family a dose of comfort food. And when the weather is cold like it is right now, a great spaghetti sauce really warms you up.
I asked for the original recipe from the mother of the family and tweaked it to make it my own. Every time I cook it, I get rave reviews and people want the recipe. The secret is the diced pork chops. They add a level of flavor that is very special.
The sauce takes time to make. This is not a dish that you can do after you get home from work (that is what bottled spaghetti sauces are for. But if you have time, do give this a try. It freezes well and the basic sauce can be served with any pasta including lasagne.
Start by having a very large sauce pan ready. It will be added to as you go along.
Start by cooking your pork chops in a pan that has been sprayed with Pam. Season them first with salt and pepper. I use bone in pork chops even though they are a bit more work because they are so full of flavor. Remove to a cutting board and allow to cool slightly.
Stir in the fresh herbs. I used parsley, thyme, rosemary and sage. Fresh is best. If you don’t grow them, they are available in the produce aisle of most grocery stores now. I just chopped a handful of each type. ( I rarely measure unless I am baking but it was about 2 tbsp each). Combine well and add to the pot.
Now is it time to add all the canned sauces and salt and pepper. I add about 1 tsp salt and the same of pepper, but as the sauce cooks, I keep tasting it so that it has the amount of salt I like. I do NOT like a lot of salt, so if you do, be sure to do this step. Stir in the red wine now too.
Cook on the stove top over medium high heat until it starts to boil, stirring often so it does not stick. Reduce the heat and simmer for 4-6 hours or even longer. This sauce is better the longer you cook it.
Boil your spaghetti according to package directions in boiling salted water with a tiny bit of olive oil so that it does not stick.
Serve the cooked spaghetti with the sauce on top.
It’s also nice with Parmesan cheese sprinkled on top.
This sauce makes a lot. It will feed a big crowd. It also freezes very well and can be used with all types of pasta.
- 2 tbsp olive oil, divided
- 2 onions, chopped
- 6 cloves of garlic, finely diced
- 1 pound of ground beef
- 1 pound of pork chops, bone in
- 16 ounces of white mushrooms
- 32 ounces of spaghetti
- 1/2 cup of good red wine
- 1 tsp Kosher salt
- cracked black pepper to taste
- 58 oz of tomato puree
- 29 oz of tomato sauce
- 20 oz of crushed tomatoes
- 12 oz of tomato paste
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh sage
- 2 tsp fresh thyme
- 2 tablespoons fresh parsley
- Parmesan cheese to top (optional)
- Cook the pork chops in a non stick pan until browned. Set aside to cool slightly and then chop into chunks. Place in a large dutch oven.
- Cook the ground beef in the skillet and add to the saucepan.
- Add half of the olive oil and cook the onions and garlic. Stir in the fresh chopped herbs. Transfer to the large pot.
- Slice the mushrooms and cook in the remaining olive oil until soft and browned. Transfer to the dutch oven.
- Add all of the canned tomatoes and sauces to the large cooking pot. Stir in the red wine and mix all of the ingredients well.
- Place over medium heat and cook until it starts to boil, stirring often. Reduce heat and simmer for 4-6 hours or more.
- Cook the spaghetti in boiling salted water until al dente.
- Pour the sauce over the spaghetti and serve with garlic bread and a tossed salad.
- Bon appetit!
Amount Per Serving: Calories: 342 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 49mg Sodium: 569mg Carbohydrates: 40g Fiber: 6g Sugar: 13g Protein: 23g
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