Does anyone make bolognese with 50/50 pork mince?

[PetitPetitPois]

Literally a pet peeve and I hate it. It was only ever made with 100% beef mince in my childhood, not sure if that was normal or not?

Unless it’s a traditional Italian restaurant/ M&S gets away with it too but my DP insists on making it with bloody pork mince 50/50 and I hate it! 😖

I sometimes use pork/beef, but usually beef, as it’s much nicer.

Neither I maybe it with diced poor shoulder. It's far nicer. Mince is too greasy for me.

Beef mince and pork lardons... gives extra flavour.

Yes, I do, although not always 50/50, but a mix of the two. I like to follow Italian recipes (I lived there and loved the food).

I also make full beef sauce, or full pork sauce. It just depends on my mood!

Mixed mince here too! Tradition apparently

I hate pork mince. It's got such a strong awful taste.

Occasionally but I don't really like it.

@MaryJean87 Hasn't it?! I enjoy pork in other forms just not in bolognese. Looking at the comments it seems like quite a common thing. Maybe I led a reclused childhood

I use 2/3 beef mince and 1/3 pork, and a bit of bacon. It’s slightly less environmentally unfriendly than all beef - I know eating beef is really bad but I love bolognese!

I have heard that it’s traditional to use a mixture so that’s another reason.

Did once but the pork mince smelled awful to me when cooking so it put me off. It wasn’t off, I just hate pork mince. Beef alone is way better, or a bit of pancetta and bacon lardons fine, but pork mince 🤢🤢

Growing up it was always beef mince. But growing up it was always just beef mince with a jar of dolmio slopped on, so my fondness for it isn’t up there. I just use whatever mince is on offer tbh 😂 I did make cottage pie with 50/50 and didn’t enjoy that but I never notice in bolognese

Sometimes one or the other, sometimes a blend!

Always make it with pork as I don't eat beef. I buy decent quality low fat mince, only the crap stuff is strong and gamey smelling.

@ByTheGrace Ohhh maybe will suggest this then. We do have a farm shop not too far away, maybe that might make a difference. We usually get it from Asda and that’s my exact opinion on the taste

I use either a 25% fat beef mince and add quorn mince, or 50:50 mince. I don't like seeing quorn to a steak mince ad it's too cardboardy but it soaks up all the flavour of a fatty mince 😋.

Sometimes - in all honesty I can't tell the difference 🤣

I bought it by mistake once and so cooked it. It was absolutely fine.

Pork and steak mince here.

I have also made it with Turkey a couple of times. Use white wine. It's lighter and nice for a change.

I use 50/50 for bolognese and for lasagne. But if I didn't have pork mince in, I would still happily make it with 100% beef mince.

DH uses the filling out of Italian pork and fennel sausages. With white wine and a little splash of milk. It’s delicious.

It is traditional, and when made properly it's far superior to just beef

Also 2/3 beef 1/3 pork. Cheaper and I like the flavour!

Yes, 2/3 beef 1/3 pork is the ratio I usually use. But if I’m in a hurry or can’t be bothered to weigh out the meat, I just use two packs - one of each.

The pork we get is great quality which definitely helps.

There are so many lovely variations on the theme. @sausage767 that’s right up my street. Shame I can no longer eat pasta. 😭😭

We’ve got some Guanciale waiting to be used, can’t wait.

Hungry now!!

2/3 beef 1/3 pork plus lardons here. Tis so much better than just beef IMO.

Beef or lamb mince here,