Pork bolognese with cheesy pangrattato

Pork bolognese with cheesy pangrattato

Meaty pork bolognese served over al dente spaghetti topped with crispy, cheesy pangrattato (crispy breadcrumbs) is a delicious, comforting weeknight meal.
Course Dinner
Cuisine Italian
Keyword Bolognese recipe, Bolognese sauce, Pork bolognese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 302kcal
Author Alida Ryder


for the pork bolognese

  • 1 red onion finely chopped
  • 2 large carrots peeled and finely chopped
  • 1 celery stick finely chopped
  • 3 garlic cloves finely chopped
  • 2 sprigs fresh thyme
  • 500 g pork mince ground pork
  • 1 x 400g can chopped tomatoes
  • 1 cup red wine
  • ½ teaspoon sugar optional
  • 1 tablespoon Balsamic vinegar
  • salt & pepper to taste
  • cooked spaghetti to serve

for the cheesy pangrattato

  • 2 cups chunky fresh breadcrumbs (I used stale ciabatta to make the crumbs)
  • 1 garlic clove minced
  • 6 sage leaves finely chopped
  • 4 tablespoons grated Parmesan
  • salt & pepper to taste


  • To make the bolognese, fry the onion, carrot, celery, garlic and thyme in a splash of olive oil until the vegetables start to soften and caramelise slightly.
  • Add the pork and brown before adding the tomatoes, wine, sugar (if using) and Balsamic.
  • Turn the heat down and cover then allow to simmer for 25-30 minutes or until the sauce has thickened slightly.
  • Season to taste.
  • For the cheesy pangrattato, fry all the pangrattato ingredients in a tablespoon of olive oil until golden and crisp then serve sprinkled over the pork bolognese.


Calories: 302kcal | Carbohydrates: 9g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 213mg | Potassium: 517mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3522IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 2mg