This oven-baked chunky pork spaghetti bolognaise is the kind of comforting, no-fuss meal that brings everyone to the table. Slow-baked in the oven to develop rich, deep flavour, the sauce becomes beautifully thick and hearty, with tender pork and a generous helping of vegetables. It’s perfect for busy days when you want a satisfying homemade dinner that doesn’t require constant stirring. Just let the oven do the work!!! Below is a video and recipe for you.
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Serves 4
Equipment
- Sharp knife
- Chopping board
- Grater
- Tablespoon
- Teaspoon
- Frying pan with lid
- Large saucepan
- Colander
Ingredients
- Chopped pork x 500g
- Onions x 1 large
- Garlic
- Carrots x 2
- Courgette x 2
- Tomatoes x 1 400g tins
- Tomato puree x 2 tbsp
- Tamari x 2 tbsps
- Chicken stock x 250mls
- Dried mixed herbs x 1 tsp
- Bay leaves x 2
- Salt and pepper to taste
- Spinach x 2 large handfuls
- Olive oil
- Pasta x 300g (of your choice)
Method
- Preheat the oven to 160 or gas mark 3.
- Start by grating the carrots and courgettes.
- Slice the onions and the garlic.
- Heat the pan on a medium to high heat.
- Add enough olive oil to cover the base of the pan.
- When the pan has heated add the onions and garlic.
- Fry for about 2 minutes then add the chopped pork.
- Now fry for a further 5 minutes or until the mince has browned.
- Next add the grated carrots and courgettes and continue to fry for a further 2 minutes or so.
- Pour over the chicken stock and tomatoes.
- To clear the tin of any excess juice pour the stock into the tomato tin and then pour into the saucepan.
- Add in the tomato puree, tamari, dried mixed herbs and bay leaves.
- Stir all the ingredients into the sauce and then bring to the boil.
- Finally sprinkle over salt and pepper to your taste.
- Remove from the heat, put the lid on the pan and place the saucepan into the oven for 40 minutes.
- Leave 10 minutes at the end to boil the pasta.
- Also lift the lid on the frying pan and stir in the spinach.
- Remember to use a tea towel to hold the pan handle with.
- When the pasta is cooked remove the pan from the oven.
- Again use a tea towel to remove it.
- Drain the pasta through the colander and add it to the sauce.
- Stir this together and then serve.
- Add cheese or nutritional yeast and then enjoy.
Chunky pork bolognaise can be spooned generously over hot spaghetti or a pasta of your choice, with a sprinkle of cheese. It’s a great make-ahead meal, tastes even better the next day, and freezes well for easy future dinners. A simple, comforting classic that’s sure to become a regular favourite in our house. I hope in will in your home too.
Googies Kitchen Life 