Tomato Puree Minced Pork Meat Pasta is an inspiration of the traditional Spaghetti Bolognese, an Italian recipe with many variations. The authentic recipe comes from the northern Emilia-Romagna region which is made from a mix of different ingredients. German restaurants in general offer the minced beef (or mixed with minced pork) with tomato sauce version.
Spaghetti Bolognese is probably one of the most well-known household dishes in Europe because it tastes delicious and is easy to prepare. Since our family does not really like to eat beef in this way, I cook in a different way by using the minced pork meat and tomato puree. And, when cooking I add a significant amount of sugar to create a rich appetite and mild flavour.
Main ingredients
The main ingredients are minced pork meat, tomato purée, and dried spaghetti. The full ingredient list is included in the recipe below.
Minced pork meat: There are two types of minced meat in a German supermarket, the unseasoned minced meat and the seasoned minced meat, or Thüringer Mett in German. The fresh Thüringer Mett is also a type of bread spread, yes, the Germans eat raw minced meat. But it tastes spicy but delicious! For this recipe, I use unseasoned minced meat.
Tomato purée: Among the tomato paste, tomato purée, and tomato sauce, I prefer tomato purée because it has a thicker consistency and a deeper flavour.
Dried spaghetti: Long types of pasta, such as Fettuccine, Spaghetti, and Linguine are all good for this recipe. Linguine is a common noodle pairing for seafood dishes and resembles fettuccine. Therefore, I use spaghetti for this recipe.
How to make Tomato Purée Minced Pork Meat Pasta
The cooking steps are pretty simple, cooking pasta and meat sauce.
Sspaghetti
I cook the pasta according to the package instructions and add salt to the boiling water. Salted water flavors the pasta from the inside out as the pasta absorbs the water. That often means I do not need as much salt in the accompanying meat sauce.
Bring a large pot of water to the boil. Then add the pasta, 2 teaspoons of salt and 1 tbsp olive oil. Stir to stop the Spaghetti from sticking and cook for 7–10 minutes or according to the instruction on the package.
When Spaghetti is fully cooked, drain in a colander and drizzle with a little olive oil to prevent the Spaghetti from sticking together.
Pork Meat Sauce
Season the minced meat using salt, cooking wine, and ground pepper. To prepare for the meat sauce, I break it down into three steps. First, I fry the onion and garlic. Then, add meat, Italian herb, and red wine to cook until the minced pork browned all over. Lastly, mix tomato purée and sugar. You can adjust the sugar amount according to your personal preference.
Serve
Divide the spaghetti between plates and spoon the meat sauce on top. Now add grated Parmesan cheese to lift the flavour.
Tips for the recipe
The alternative version is to use seasoned minced meat. Then, I do not season the minced meat and only use tomato purée, sugar, and olive oil for the meat sauce. This pasta would be a spicy version.
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Tomato Purée Minced Pork Meat Pasta
Ingredients
Pasta
- 400 Dried spaghetti
- 1 tbsp salt
- 1 pot water
Meat sauce
- 400 g minced pork meat
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 20 ml cooking wine optional
- 1/2 bulb yellow onion diced
- 2 clove garlic minced
- 2 tbsp olive oil
- 300 g organic tomato purée
- 40 ml Red wine
- 100 g sugar
- 1 tsp sugar
Serving
- 200 g Parmesan
- fresh basil leaves
Instructions
Spaghetti
- Bring a large pot of water to a boil. Then add the pasta and one tablespoon of salt. Stir to stop the pasta from sticking and cook according to the packet instructions.
- When it is fully cooked, drain in a colander and drizzle with olive oil to prevent the spaghetti from sticking together.
Pork Meat Sauce
- Season minced meat with one tablespoon of salt, cooking wine, and ground pepper.
- Heat a saucepan over medium heat with two tablespoons of oil, onion, and garlic. Then cook for a few minutes.
- Add the seasoned pork mince, red wine, and basil. Cook the meat until browned all over, then stir in the tomato purée followed by sugar. Bring to a boil. Add a splash of water if it is looking a bit dry.
Serving
- Divide the spaghetti between 4 plates and spoon the meat sauce on top.
- Serve with meat sauce, a scattering of basil leaves, and plenty of fresh Parmesan.