Rich & Easy Pork Mince Pasta (A 30-Minute Wonder!)

A New Weeknight Hero: My Go-To Pork Mince Pasta

Are you ever stuck in a dinner rut? I know I am. For years, my default “easy pasta night” was a standard beef bolognese. While delicious, it started to feel… predictable. That’s when I rediscovered the magic of pork mince, and this recipe was born. It has since become one of my family’s most requested meals, and I’m so excited to share it with you.

This isn’t just another pasta sauce. It’s a rich, deeply savory, and incredibly satisfying pork ragu that tastes like it’s been simmering for hours, but here’s the secret: it comes together in about 30 minutes. The secret lies in building layers of flavor quickly. The sizzle of the pork, the fragrant aroma of garlic and fennel, the sharp tang of the wine—it all combines into something truly special.

Why You’ll Love This Recipe

Incredibly Flavorful: Pork has a natural sweetness that pairs beautifully with fennel and tomato, creating a sauce with amazing depth.
Quick & Easy: Perfect for busy weeknights when you need a delicious meal on the table fast.
Budget-Friendly: Pork mince is often more affordable than beef, making this a great value meal.
Versatile: Easily customized with extra veggies or a pinch of chili. I’ll give you some ideas below!

The All-Important Ingredients

Here’s what you’ll need to create this masterpiece. The full measurements are in the recipe card below.

Pork Mince: The star of the show! Don’t be afraid of a mince with a little fat (around 15-20%)—it renders down and adds incredible flavor and richness to the sauce.
Onion & Garlic: The essential aromatic base for any great sauce.
Fennel Seeds: This is my secret weapon! Pork and fennel are a classic combination. The slightly sweet, aniseed flavor of the fennel seeds elevates the pork beautifully.
Dry White Wine: Used to deglaze the pan. It adds a crucial layer of acidity and complexity. A dry Pinot Grigio or Sauvignon Blanc is perfect. If you’re alcohol-free, use a splash of chicken or vegetable broth with a teaspoon of white wine vinegar.
Canned Chopped Tomatoes: The foundation of our sauce. Use a good quality brand if you can; it really does make a difference.
Tomato Purée (Paste): For a concentrated kick of tomato flavor and a richer color.
Pasta: I love using a long, flat pasta like tagliatelle or pappardelle because the wide noodles are perfect for catching all of the rich sauce. However, penne or rigatoni also work great.
Olive Oil, Salt, and Black Pepper: Kitchen staples.
For Garnish (Highly Recommended!): Freshly grated Parmesan cheese and fresh basil or parsley.

Step-by-Step Instructions (With My Expert Tips)

(1) Prepare your Pasta: Get a large pot of salted water on to boil for your pasta. Cook according to package directions while you make the sauce.

(2) Sauté the Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the crushed fennel seeds and minced garlic and cook for another minute until fragrant.

Expert Tip: Crushing the fennel seeds slightly in a pestle and mortar (or with the flat side of your knife) helps release their aromatic oils for maximum flavor.

(3) Brown the Pork Mince: Turn the heat up to medium-high. Add the pork mince to the pan. Use a wooden spoon to break it up. Cook until it’s nicely browned all over.

Experience Tip: Don’t rush this step! Getting a good brown crust (the Maillard reaction) on the pork is where the deep, savory flavor comes from. Don’t be afraid of the brown bits sticking to the bottom of the pan—that’s pure gold!

(4) Deglaze and Build the Sauce: Pour in the white wine to deglaze the pan. Use your spoon to scrape up all those flavorful browned bits from the bottom. Let the wine bubble and reduce by about half. Stir in the tomato purée and cook for a minute.

(5) Simmer to Perfection: Add the chopped tomatoes, salt, and a generous amount of black pepper. Stir everything together, bring to a gentle bubble, then reduce the heat to low. Let it simmer for at least 15-20 minutes, stirring occasionally, while your pasta cooks. The longer it simmers, the richer it gets!

(6) Combine and Serve: Once the pasta is cooked al dente, drain it, reserving about a cup of the starchy pasta water. Add the drained pasta directly to the skillet with the sauce. Toss everything to combine, adding a splash of the reserved pasta water if the sauce needs loosening.

Expert Tip: That starchy water is liquid gold! It helps the sauce cling to every single noodle for a perfectly emulsified, non-watery finish.

Serve immediately in warm bowls, topped with a generous grating of Parmesan cheese and some torn fresh basil.