Belly warming and made with love, this slow-cooked minced pork ragu is the perfect way to celebrate the weekend. Pour yourself a glass of wine and spend some time in the kitchen preparing this heavenly dish for you and your loved ones.
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Slow Cooked Minced Pork Ragu
I have been making this Slow Cooked Minced Pork Ragu recipe for many years now, and I just can’t believe I haven’t popped it on the blog for you guys yet!
It was one of the first ‘scary/too hard‘ recipes I attempted in my early twenties, and I have to say, it has evolved into something amazing over the years.
It certainly comes from a place of love.
I first came across a recipe for Italian pork ragu in a random discarded newspaper I was reading on my lunch break. It was one of those recipes that sounds so tantalizing your mouth automatically starts watering and you would give anything for a big bowl of whatever it is to just appear before you Genie-style right there and then.
It didn’t.
Unfortunately, no Genie was around to supply such things, and I wasn’t doing much cooking at that point in my life either.
In fact, I hadn’t even heard of the cut of meat they were using in the recipe, and we had just bought a new house so we had no money for fancy cuts of meat anyway. The little recipe was promptly clipped from the food section and sadly languished on my desk for a long time.
Fast forward a few years and I discovered that I actually quite liked cooking.
The pork ragu recipe became one that I made over and over again until it looked nothing like the original and turned into my signature dish when we had people over for a nice dinner…then I forgot about it for years again.
So I am sure you can imagine my sheer delight when I stumbled across my much-edited clipping and prepared a big heavenly pot last weekend. The kids gobbled up 3 bowls each, and my husband was super jealous when he discovered what we had been eating without him.
This version of slow-cooked minced pork ragu is nothing like the original found in that old dusty newspaper.
Here’s why:
- It doesn’t use crazy expensive ingredients found on the other side of town;
- there are no crazy cooking skills involved;
- and it doesn’t need to be reserved for special occasions;
- big plus: you can freeze the extra sauce to have a delicious meal on hand during a busy week.
This is your ‘everyday, everyman‘ ragu and it is quite the dish! I just hope you love it as much as we do.
Need more comfort food inspiration? Check these yummies out:
Baked Turkey Meatballs with Ricotta
Honey Ginger and Garlic Pork Meatballs
One Pan Za’atar Pork Tenderloin
Do you have a signature dish you have been perfecting over the years? I would love to hear all about it so be sure to leave a comment. Happy eating.
- 1/2 lb bacon finely diced (look for bacon free of sulfites/sulfates)
- 1 large carrot diced
- 2 celery stalks diced
- 1 small onion diced
- 1 lb pork mince look for pasture raised where possible
- 1/2 cup dry red wine
- 2 tbsp tomato paste
- 1 cup chicken stock
- 1 cup whole milk
- salt and pepper to taste
- pappardelle freshly cooked to serve
- parmesan finely grated to serve
- Fry bacon gently in a saucepan. Once cooked, add in the carrots, celery and onion and cook softly until slightly brown and the onion is translucent
- Add in the pork mince and stir constantly until browned
- Add in the wine, tomato paste and a little of the stock. Stir to combine
- Simmer for two hours, gradually adding in the remaining stock and milk during that time. Season to taste with salt and pepper
- To serve ladle a scoop of the meat mixture over some freshly cooked pasta and top with parmesan cheese
Sauce freezes well separately of the pasta. Make a double batch and freeze for a midweek meal.
Matt says
Delicious! Only question is what do you do with the bacon? Do you drain before adding veggies? And do you dice it, leave it whole, or discard before serving?
Donna says
Hi Matt, sorry this recipe card has been all over the place since switching over to a new plugin. The bacon should be finely diced and then fried. I tend to use Australian shortcut bacon so there is little to no fat on there and no need for draining, if you are using American bacon you might find the need to drain it before moving on to the next step. Thanks for pointing out the missing instruction, glad it was still delicious for you!!
Pete says
Gonna give this a try with a load of pork mince from our own pigs and some bacon I made. Great way to get rid of all that pork.
Only comment, any chance of standardising the quantities, you have pounds grams cups and all, makes it very confusing. but not beyond the wit of man to decipher……
thanks again for a good blog
cheers
pete
Donna says
Haha thanks for the suggestion Pete, I have never noticed I had things all over the place in there. This must have happened when I switched over to a new recipe card and I didn’t even notice because I have lived all over the place and regularly switch between different types of measurements! On my to-do list before the new year 🙂 How lucky are you to have your own fresh pork to use, and homemade bacon…very jealous!!
pete says
Know what you mean,, I am from the UK now live in France and have lived in a lot of other countries along the way. Getting your head round all the different cuts of meat etc very confusing but you do learn a lot.
The pork from our home raised pigs is truly amazing. It doesn’t taste like the pork we know from the shops it is more like steak and oh so juicy. only need to cook for half the normal time and have almost a bit pink, which I know is a no no for pork but we know where these have come from and they are so fresh.
Will let you know how the ragu goes, gonna do it in the slow cooker for 5 or 6 hours.
cheers
Pete
Suann says
Happy to find this recipe again! Was my kids favorite during the winter.
Donna says
Oh yay, happy to hear that Suann 🙂 My kids love this as well!!
Carrie says
Is pork mince just ground pork?
Donna says
Yes it is! Sorry so many little different terminologies in different countries, hard to get them all 🙂
Chris Spinelli says
I can’t wait to try this. Is it really just 20 g of tomato paste? Or, should it be 200? Thank you!
Donna says
Hi Chris, yep it’s just 20g, just to give it a wee hint of the tomato paste! Enjoy
Tanya Harris says
This sounds simply amazing! I will be running to grab the ingredients to make this dish this week. Love it!
Donna says
Love it, thank you!
holly says
I love a hearty ragu! This one looks so easy and delicious!
Jacque Hastert says
My kiddos love ragu! I will have to make this for them it sounds perfect for the little ones.
Indea says
Yum!! making this as I type. Do you simmer covered or uncovered?
Donna1 says
Hope you love it! I simmer uncovered.
Lil says
Made this today and it was yummy – I dont how much difference simmering for 2hrs made? not sure its necessary? I will simmer till thick next time I make it and see how it goes.. Otherwise perfect EASY and tasty dinner that the kids gobbled down 🙂 Will make again!
Donna1 says
Oh I am glad you liked it Lil, it is definitely a favorite with my kids! I find simmering for two hours really develops the flavors and makes it a lot richer, but I have definitely made a quicker version when in a hurry and it is still delicious 🙂
Rebecca @ Strength and Sunshine says
What a great family dinner!
Donna1 says
🙂
Jemma says
This is one of my little boy’s favourite meals. It looks awesome!
Donna1 says
My kids too 🙂 They always go for pasta don’t they!
Elizabeth says
Now this is my kind of pasta dish! Gorgeous simple flavours. Yum!
Donna1 says
Thanks Elizabeth 🙂 Sometimes simple is best!
Jessica @ Citrus Blossom Bliss says
I love that this is made with real ingredients that aren’t too ridiculous to find. It looks like an amazing Sunday dinner!
Donna1 says
Me too 🙂 I hate spending half the day looking for the ingredients for a dish!