Mustard Free Classic Pork Bolognese

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 oz pancetta, finely diced
Chef's tip
Bacon is smokier than pancetta - use the same amount.
1 ½ lb ground pork
3 tbsp tomato paste
1 cup dry white wine
1 can (14 oz) crushed tomatoes
1 cup whole milk
1 cup low-sodium chicken broth
1 bay leaf
¼ tsp freshly grated nutmeg
salt and pepper, to taste
1 lb pasta (tagliatelle, pappardelle, or rigatoni)

For serving

parmesan cheese, freshly grated, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and pancetta and cook, stirring frequently, until the garlic is fragrant and the pancetta has rendered and is lightly golden at the edges, about 3–4 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!