Marinara Ground Pork Pasta

A flavorful and easy pasta dish featuring lean ground pork in a mild marinara sauce, perfect for a comforting weeknight meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $1.91/serving

Dietary

• Low-Residue
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• quick
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork (lean)
• 0.5 cup yellow onion (finely chopped)
• 1 can crushed tomatoes (peeled and deseeded)
• 0.5 cup chicken broth
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 12 ounce white pasta
• 0.25 cup fresh parsley (chopped)

Instructions

1. Bring a large pot of lightly salted water to a boil for the pasta.
2. While water heats, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground pork and cook for 5-7 minutes, breaking it apart with a spoon, until no longer pink. Drain any excess fat.
3. Add the finely chopped yellow onion to the skillet with the pork and cook for 3-4 minutes until softened.
4. Stir in the crushed tomatoes, chicken broth, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook for 5 minutes, allowing flavors to meld. Keep warm over low heat.
5. Add the white pasta to the boiling water and cook according to package directions until al dente. Drain well.
6. Combine the drained pasta with the pork marinara sauce in the skillet. Stir gently to combine. Serve immediately, garnished with fresh parsley if desired.

Notes

To ensure low-residue compliance, use crushed tomatoes that are labeled as peeled, and gently de-seed any if necessary. Avoid adding extra spices like red pepper flakes.

Nutrition (per serving)

• Calories: 485
• Protein: 28.5 g
• Carbohydrates: 54.1 g
• Fat: 17.5 g
• Fiber: 3.7 g
• Sodium: 750 mg
• Saturated Fat: 5.9 g
• Sugar: 7.1 g
• Cholesterol: 55 mg