Ground Pork Spaghetti

September 27, 2017 • 0 comments

Ground Pork Spaghetti
As a child my family rarely used spaghetti sauce from a can because simply put.... homemade is SO much better. This recipe is one I used for many years, My family loves it and I think yours will too! The rich, deep flavor of this homemade spaghetti sauce is absolutely amazing!
  • Prep Time:
  • Cook Time:
  • Servings: 10-15


  • (1-2 Lbs) Ground Pork
  • (1 (28 oz. can)) Crushed Tomatoes
  • (1 (14 oz. Can)) Diced Tomatoes
  • (1 (12 oz. can)) Tomato Paste
  • (2 medium, diced) Onions
  • (1 each, green, red, and yellow. Diced) Bell Peppers
  • (5 cloves, finely minced) Garlic
  • (3 teaspoons) Dried Oregano
  • (3 teaspoons) Dried basil
  • (1 1/2 cups) Chicken stock
  • (2) Bay Leaves
  • (1 cup) Your Favorite Red Wine (Merlot or Cabernet Sauvignon)
  • (16 ozs.) Baby Portobello Mushrooms(optional)
  • (1 can (14.5 oz)) Beef Broth
  • (1/3 cup) Brown Sugar



  1. In a large pot, brown the ground pork over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
  2. In a blender, blend remaining onions, peppers and chicken stock until smooth . Pour the mixture into the pot with the pork and diced vegetables.
  3. Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
  4. Add diced tomatoes, crushed tomatoes, mushrooms (if using), Stir until combined before adding the bay leaves.
  5. Bring the sauce to a boil, and then reduce to low and simmer for at least 1 hour, stirring occasionally. Stir in the wine and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
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