Jamie Oliver Pork Mince Pasta

There’s something about a bowl of pasta that instantly feels like a hug. And I’m not talking about those dry, sad pasta nights. I mean the kind of pasta that’s rich, comforting, and just a little bit indulgent. That was this pork mince pasta.

I came home on a Wednesday night, exhausted from work, with no energy to get anything fancy going. My fridge was looking bare — a bit of pork mince, some tomatoes, and a half-empty bottle of red wine (don’t judge me). I tossed it all together, half-remembering a recipe from ages ago. Before I knew it, I was sitting at the table, taking a bite, and bam—it was exactly what I needed. Rich, savory, a little sweet from the wine, and just enough fennel to make you go, “Huh, that’s interesting.” It’s the kind of meal you can make even when you’re half-asleep and still end up feeling like a kitchen wizard.

Why You’ll Love It

• Ready in 20 minutes — that’s faster than ordering takeout.
• Pork mince is budget-friendly and easy to work with — no crazy prep required.
• The sauce: rich, slightly tangy with tomatoes, red wine, and fennel. Unexpectedly good.
• One pan to clean. Enough said.
• Leftovers are just as good, if not better (yes, it reheats beautifully).
• Versatile — you can throw in any pasta, swap herbs, or even use different ground meat.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, finely chopped
• 500g (16oz) pork mince
• ½ tbsp dried fennel (don’t stress it if you’ve never used it before; it’s worth it)
• ½ tsp cracked black pepper
• ¼ tsp salt
• For the Sauce:
  • 700g (24.5oz) passata
  • 400g (14oz) diced tomatoes
  • ½ tbsp Italian herbs
  • 1 cup red wine (this is your dinner’s magic ingredient)
  • ¼ cup reserved pasta water
  • 2 bay leaves (remember to toss them before serving)
• 500g (16oz) penne pasta

How to Make It

Heat things up:

In a big ol’ pan, heat the olive oil. Toss in the garlic and pork mince. Break up the mince as it cooks, letting it brown all over. Don’t rush it — give it time to develop that deep, savory color. Add the fennel, salt, and pepper and let it all mingle.

Sauce time:

Now, add the passata, diced tomatoes, red wine, and Italian herbs. Stir it all together and drop the heat to medium. Let it simmer, just enough to bring everything together and let the wine cook down a little.

Pasta, meet boiling water:

Get a pot of salted water boiling and cook the penne according to the package. Make sure to save about ¼ cup of that pasta water before draining (trust me, this step’s important). Drain your pasta, but don’t go too far — we’ll need it again in a second.

Stir it up:

Once your sauce has thickened up and everything smells amazing, toss the pasta straight into the sauce. Pour in that saved pasta water (don’t ask questions, just trust me) and stir until the pasta is all nice and coated with the sauce.

Let it simmer:

Turn the heat low, cover it, and let everything simmer together. It’s like the flavors are getting cozy while you prepare yourself for the best part: eating.

Serve and enjoy:

Scoop that pasta onto plates. Top it with fresh parsley, a sprinkle of parmesan, and a crack of black pepper. Done.

Common Mistakes and How to Dodge Them

Why’s my sauce too thin?
You probably didn’t let it simmer long enough. If that’s the case, let it cook down a bit more. Also, don’t forget that pasta water—it helps thicken and bring everything together.

Why does my pork taste bland?
Make sure you’re seasoning it properly with salt and pepper. Pork mince can be a bit mild, so don’t be shy with the seasoning. Also, fennel and red wine are your friends in this one.

My pasta’s stuck together!
You either didn’t stir it enough while cooking or let it sit too long before tossing it with the sauce. Keep it moving while it cooks, and get that sauce on it right away. No dry pasta allowed.

Storage and Reheating

Fridge life: This keeps for about 2-3 days in an airtight container.
Reheating: Microwave’s fine, just cover it to keep it from drying out. If it needs a little moisture, splash in a bit of water or stock.
Freezer: Technically yes, but pasta’s always better fresh. If you freeze it, I’d recommend freezing the sauce separately from the pasta, then combining it when reheating. That way, it stays fresh and delicious.

Frequently Asked Questions

Can I use a different type of ground meat?
Yes, definitely. Ground beef or turkey would work just as well. Pork’s great because it’s a bit more flavorful, but feel free to swap it out!

What if I don’t have fennel?
You can leave it out if you’re not into it, but I highly recommend trying it at least once. It’s got this slight aniseed taste that pairs perfectly with pork. If you’re in a pinch, a little bit of Italian seasoning could work too.

What’s the deal with bay leaves?
They add a nice, subtle earthy flavor to the sauce. But don’t serve them. They’re tough little guys and not fun to eat. Just pull them out before you plate up.

Nutrition Facts (Per Serving)

• Calories: 473
• Fat: 27g
• Carbs: 23g
• Protein: 25g
• Sodium: 278mg
• Sugar: 11g