Pork mince pasta sauce

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Pork & gammon

Pork mince pasta sauce

Main Serves 4 1h 45 min
Minced beef is good – but minced pork is better. It lightens things up, which seems to bring out the individual flavours of this dish. It's a fantastic match for pasta with garlic, fennel seed and a little chilli (à la The River Café). We serve it with a fresh green salad on the side.


  • 400g minced pork
  • 1 tsp fennel seeds
  • oil for frying, e.g. vegetable or sunflower
  • 2 red onions, chopped
  • 2 garlic cloves, chopped
  • 2 dried chillies, crumbled
  • 2 bay leaves
  • 250ml red wine
  • 2 tins chopped tomatoes
  • pinch nutmeg, grated
  • handful Parmesan, grated
  • 250ml double cream
  • salt and pepper


Prep time: 15 min
Cooking time: 1h 30 min
  • Step 1

    Mix the minced pork with the fennel seeds and seasoning and fry in a flameproof casserole dish with olive oil, keeping it on the move, for five minutes.
  • Step 2

    Add the red onions, garlic, chilli and bay leaves, and fry gently for 30 minutes. Turn up the heat and add the red wine.
  • Step 3

    Keep stirring for a couple of minutes and then add the chopped tomatoes.
  • Step 4

    Bring the whole lot to the boil and allow some of the liquid to evaporate. Reduce to a gentle simmer, put on a lid and cook for an hour.
  • Step 5

    Add the nutmeg, Parmesan and double cream. Stir until everything is incorporated and check the seasoning.

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