Fall Bolognese (Pork and Sage Pasta)

I call this Pork and Sage Pasta “Fall Bolognese”, because that’s what it reminds me of. Savory pork, slowly cooked veggies, and fresh sage marry to combine into a wonderful medley of warm, comforting flavors. Tasting like a cross between a hunter’s stew and pasta, this dish is next level. Try out my Fall Bolognese… try not to lick the bowl.

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5 from 3 votes

Fall Bolognese

Pork and Sage Pasta
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 3
Author Jim


  • 3/4 pound ground pork
  • 1 ounce bacon
  • 1 shallot
  • 1 carrot
  • 1 stalk celery
  • 3 cloves garlic (minced)
  • 4 ounces button mushrooms
  • 1 tablespoon tomato paste
  • 1 cup dry red wine
  • 1 cup crushed tomatoes
  • 12 ounces short cut pasta, cooked
  • 1/2 cup Parmesan cheese, grated
  • 10 leaves sage
  • salt and pepper


  • Slice the bacon into small chunks. Place a large dutch oven or pot over low heat and add in the bacon to render, 8-10 minutes.
  • As bacon cooks, finely chop the shallot, celery, mushrooms, and carrot into 1/4" dice (the food processor is your friend). Once the bacon is just browned, remove from the pot (but leave the fat). Add in the shallot/celery/carrot/mushrooms and cook for 10 minutes, stirring often.
  • Once veggies are just browned, add in ground pork along with a pinch of salt (1/4 teaspoon) and pepper. Turn heat to high and brown pork, another 8-10 minutes.
  • Once pork is browned, add in minced garlic and tomato paste. Cook for 2-3 minutes, then add in the red wine. Cook until the wine is reduced by 1/3.
  • Add in crushed tomatoes and 1/4 cup of the grated Parmesan and turn heat to medium. Simmer for ~15 minutes. As sauce simmers, prepare pasta according to package directions (minus 2 minutes).
  • Once pasta is cooked, reserve 1/3 cup of the cooking water and drain. Slowly incorporate the pasta water into the sauce, stirring for 1-2 minutes. Once the water has been absorbed, the dish is ready. Serve pasta layered with sauce, cooked bacon, more Parmesan, and torn fresh sage leaves.


Serving: 6People | Calories: 649kcal

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