Hearty Spaghetti with Pork
Indulge in the comforting flavors of this Hearty Spaghetti with Pork, a nourishing pasta dish that combines tender ground pork with a rich, aromatic tomato sauce. Perfectly seasoned with a blend of dried oregano, basil, and a touch of red pepper flakes for a hint of warmth, this recipe delivers bold, satisfying bites in every forkful. The sauce, simmered with onions, garlic, and a splash of broth, achieves a beautifully balanced taste with just the right sweetness from a pinch of sugar. Tossed with al dente spaghetti and finished with a sprinkle of Parmesan cheese and fresh parsley, this dish is as inviting as it is flavorful. Whether you're cooking for a family meal or craving classic Italian-inspired comfort food, this pork spaghetti recipe is sure to delight.
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Recipe Information
Ingredients
- 400 g spaghetti
- 500 g ground pork
- 2 tbsp olive oil
- 1 medium (diced) yellow onion
- 3 (minced) garlic cloves
- 800 g canned crushed tomatoes
- 2 tbsp tomato paste
- 250 ml chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp crushed red pepper flakes
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp ground black pepper
- 50 g grated Parmesan cheese
- 2 tbsp (chopped, for garnish) fresh parsley
- 4 L water
- 1 tbsp salt (for pasta water)
Instructions
Bring 4 liters of water to a boil in a large pot and add 1 tablespoon of salt.
Cook the spaghetti according to the package instructions until al dente, then drain and set aside. Reserve 1/2 cup of pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground pork to the skillet and cook for 8-10 minutes, breaking it up with a wooden spoon, until browned and fully cooked.
Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor.
Add the canned crushed tomatoes and broth to the skillet, stirring to combine.
Season the sauce with dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper. Stir well.
Bring the sauce to a simmer and cook for 20-25 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and adjust seasoning if needed. For a looser sauce, stir in a splash of the reserved pasta water.
Toss the cooked spaghetti into the sauce, ensuring it is fully coated.
Serve on plates or in bowls, topped with grated Parmesan cheese and chopped fresh parsley for garnish.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 12069 mg | 525% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 50.6 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1024 mg | 79% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3516 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
