Colu Henry, author of ColuCooks and food and lifestyle expert based in New York, is known for transforming fresh, simple ingredients into comforting and memorable dishes. Her cooking is deeply inspired by her love of Italy, where quality ingredients and timeless traditions take center stage.
Explore Colu's favorite ODP staples, like the Medium Bucket Bag and Texano Boots, her go-to essentials for making market visits chicer.
Keep reading for Colu’s full Just Pork Bolognese recipe—a must-try for your next cozy night in or new year gathering.
Just Pork Bolognese
by Colu Henry
INGREDIENTS
1 medium leek, white and light green parts only, roughly chopped
1 medium carrot, roughly chopped
1 celery stalk, roughly chopped
2 cloves garlic
1 tablespoon fresh rosemary
2 tablespoons olive oil
2 tablespoons butter
Kosher salt
1 pound ground pork
1 pound sweet Italian sausage, casings removed
Freshly ground black pepper
1 cup dry white wine
1 cup whole milk
2 28-ounce cans whole San Marzano tomatoes, crushed gently by hand
Polenta or pasta and pecorino cheese, for serving
METHOD
In a food processor pulse together the leek, carrot, celery, garlic, and rosemary until finely chopped.
In a large skillet, heat the olive oil and the butter over medium heat. Add the chopped vegetables and cook until translucent, about 5 minutes. Season with salt. Add the pork, breaking the meat up with the back of a spoon and cook until it is no longer pink, about 7-9 minutes. Season with salt and pepper.
Add the white wine and cook until it evaporates, about 5 minutes, add the milk and repeat, about 5 minutes more. Add the tomatoes and stir everything together. Turn heat to low and simmer for 2 hours adding small splashes of water, if needed, to ensure the sauce doesn’t dry out. Taste and adjust seasonings with more salt as needed.
Toss with fresh pasta or serve over polenta with, you guessed it, even more butter stirred in.
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