Spaghetti With Ground Pork: A Family Favorite

The aroma alone can transport me back to Sunday dinners at my grandmother’s house. As soon as you walked in the door, you were greeted by the savory scent of simmering meat sauce, a symphony of garlic, herbs, and tomatoes that promised a comforting and deeply satisfying meal. It was always spaghetti with ground pork, a simple dish made extraordinary by love and slow cooking. And now, after all these years, I’m excited to share this classic recipe with you, hoping it creates warm memories for your family too.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Servings: 4-6
• Yield: About 8 cups sauce
• Dietary Type: Not specified, can be adapted

Ingredients

• 1 lb ground pork
• 1 lb Italian sausage
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 garlic cloves, minced
• 1 cup dry wine (red or white)
• 3 (14 1/2 ounce) cans Italian-style tomatoes, crushed
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon brown sugar, packed
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 2 bay leaves
• 1 (12 ounce) bag spaghetti, cooked

Equipment Needed

• Large skillet or Dutch oven
• Large pot for pasta
• Colander

Instructions

1. In a large skillet or Dutch oven, cook the ground pork, Italian sausage, chopped onion, chopped green pepper, and minced garlic over medium-high heat. Use a spatula to break up the meat as it cooks. Cook until the meat is browned completely and the vegetables are softened, about 8-10 minutes.

2. Drain off any excess grease from the skillet. Return the meat and vegetable mixture to the skillet.

3. Add the dry wine to the skillet. Increase the heat to medium-high and bring the mixture to a boil. Continue to boil, stirring occasionally, until the wine is nearly absorbed, about 5-7 minutes. This step helps to deglaze the pan and add depth of flavor to the sauce.

4. Stir in the crushed Italian-style tomatoes (with their juice), tomato paste, dried oregano, packed brown sugar, dried basil, and dried thyme. Be sure to scrape the bottom of the pan to loosen any browned bits that may have stuck during cooking.

5. Add the bay leaves.

6. Bring the sauce to a boil, then immediately reduce the heat to low. Simmer the sauce, uncovered, for 1 hour, stirring occasionally to prevent sticking. Simmering the sauce for a long time allows the flavors to meld together and the sauce to thicken.

7. While the sauce is simmering, cook the spaghetti according to the package directions. Be sure to salt the water generously to flavor the pasta. Drain the cooked spaghetti in a colander.

8. After the sauce has simmered for 1 hour, remove the bay leaves. Taste the sauce and adjust seasonings as needed. You may want to add a pinch of salt, pepper, or a little more brown sugar to balance the flavors.

9. Serve the hot spaghetti topped with a generous portion of the meat sauce.

Expert Tips & Tricks

• For a richer flavor: Use a good quality Italian sausage. You can use sweet, mild, or hot Italian sausage, depending on your preference.
• Deglazing the pan: Don’t skip the step of deglazing the pan with wine. It adds a depth of flavor that you won’t get otherwise. If you don’t have wine, you can use beef broth or chicken broth instead.
• Thickening the sauce: If the sauce is too thin after simmering for an hour, you can remove the lid and continue to simmer it for another 15-20 minutes, or until it reaches your desired consistency. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Bring to a simmer, stirring constantly, until thickened.
• Make-ahead tip: The meat sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits!
• Add vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, carrots, or zucchini. Add them to the skillet along with the onion and green pepper.
• Spice it up: For a spicier sauce, add a pinch of red pepper flakes to the skillet along with the other seasonings.

Serving & Storage Suggestions

Serve the spaghetti with ground pork immediately, while the sauce is hot and the pasta is al dente. Garnish with grated Parmesan cheese, fresh basil leaves, or a drizzle of olive oil. A side of crusty bread is perfect for soaking up any leftover sauce.

Leftover meat sauce can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, thaw the sauce in the refrigerator overnight if frozen. Reheat the sauce in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Cooked spaghetti is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the spaghetti in a saucepan with a little water or sauce, or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1439.3 kcal	N/A
Calories from Fat	511 g	36%
Total Fat	56.8 g	87%
Saturated Fat	20 g	99%
Cholesterol	171.4 mg	57%
Sodium	2494.7 mg	103%
Total Carbohydrate	111.2 g	37%
Dietary Fiber	9.2 g	37%
Sugars	27.1 g	N/A
Protein	67.7 g	135%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Ground beef: As originally stated, you can easily substitute 1 pound of ground beef for the ground pork. This will result in a slightly different flavor, but still a delicious and hearty sauce.
• Vegetarian option: For a vegetarian version, omit the ground pork and Italian sausage. Add 1 cup of chopped mushrooms and 1 cup of chopped bell peppers to the skillet along with the onion and garlic. You can also add a can of drained and rinsed lentils or kidney beans for added protein.
• Gluten-free: Use gluten-free spaghetti for a gluten-free meal.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for extra heat.
• Herbs: Experiment with different herbs. Fresh basil, parsley, or rosemary would all be delicious additions. Add them towards the end of the cooking time to preserve their flavor.
• Wine substitution: If you don’t want to use wine, substitute with an equal amount of beef broth.

FAQs (Frequently Asked Questions)

Q: Can I use canned diced tomatoes instead of crushed tomatoes?
A: Yes, you can use canned diced tomatoes, but the sauce will have a chunkier texture. If you prefer a smoother sauce, you can blend the diced tomatoes with an immersion blender before adding them to the skillet.

Q: How do I prevent the sauce from sticking to the bottom of the pan?
A: Stir the sauce occasionally while it simmers. If you’re using a thin-bottomed pan, you may want to stir it more frequently. You can also use a heavy-bottomed pot or Dutch oven to help prevent sticking.

Q: Can I make this sauce in a slow cooker?
A: Yes, you can make this sauce in a slow cooker. Brown the meat and vegetables in a skillet as directed in the recipe. Then, transfer them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How long does the cooked spaghetti last in the refrigerator?
A: Cooked spaghetti can be stored in an airtight container in the refrigerator for up to 2 days.

Q: Can I add other vegetables to the sauce?
A: Absolutely! Feel free to add your favorite vegetables, such as mushrooms, carrots, zucchini, or bell peppers.

Final Thoughts

I hope this recipe brings as much joy to your family as it has to mine. There’s something truly special about a simple plate of spaghetti with ground pork, made with love and shared with those you care about. Don’t be afraid to experiment with different variations and substitutions to make it your own. And please, share your creations and feedback – I’d love to hear how it turns out! Pair it with a crisp green salad and a glass of your favorite red wine for a complete and satisfying meal. Happy cooking!