Smoky Pork Bolognese Sauce Smoky Pork Bolognese Sauce

Food styling by Christopher. St Onge | Prop styling by Sasha Seymour Image by: Jeff Coulson

For many families, a meat sauce is part of a rotating monthly menu. We've added bacon for smokiness and boosted the depth of flavour with a little red wine. This sauce freezes well, making it a great option for weeknight dinners. Simply reheat and serve over the hot cooked pasta of your choice.

  • Prep time 15 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 7 servings



In large Dutch oven or heavy-bottomed saucepan, cook pork and bacon over medium-high heat, breaking up pork with spoon, until no longer pink, about 7 minutes. Using slotted spoon, remove to bowl. Set aside. Drain all but 2 tbsp  fat from Dutch oven.

Add carrots, celery and onion to Dutch oven; cook over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.

Stir in pork mixture, tomato sauce, wine, sugar, oregano, hot pepper flakes and bay leaf. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until slightly thickened, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days or freeze for up to 2 months.)

Makes about 7 cups.

Nutritional facts per 1/2 cup: about

  • Fibre 2 g
  • Sodium 148 mg
  • Sugars 4 g
  • Protein 8 g
  • Calories 135.0
  • Total fat 8 g
  • Potassium 433 mg
  • Cholesterol 22 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 7.0
  • Folate 8.0
  • Calcium 3.0
  • Vitamin A 27.0
  • Vitamin C 23.0
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Lunch & Dinner

Smoky Pork Bolognese Sauce