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.
This is the perfect recipe for pairing some fresh bread, like these honey wheat dinner rolls to mop up the meat sauce at the end.
Slow Cooked Minced Pork Ragu
I have been making this Slow Cooked Minced Pork Ragu recipe for many years now, and it is still up in the top 5 meals I eat on repeat.
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 is indulgent and luxurious, but not overly complicated.
The best type of recipe if you ask me.
Why You Should Make This Meal Now
A traditional ragu can be a bit of a laborious task.
It tastes amazing, but who has the time?
This isn't a traditional ragu, it absolutely uses similar methods, but it is different in these main ways:
- it doesn't use crazy expensive ingredients found on the other side of town. Instead of a boneless pork shoulder (which lets face it, in this economy is reserved for special occassions only). Instead we use a simple ground pork;
- there are no crazy cooking skills involved. It does take time as we slowly add the milk, and allow all the flavors to develop, and the pork to become super tender, but there's no deglazing of pans with white wine, or handmaking pasta.
This is more your 'everyday, everyman' ragu and it is quite the dish!
All this aside, it is still the dish you will want to whip up when you have company over as it is so good.
The best bit?
The sauce can be made ahead of time and kept in the fridge for up to 3 days, in fact, one might argue you should absolutely make it ahead of time, as it is always better the next day.
It also freezes well, so why not make a double batch, and save some for a rainy day when you feel like something a bit fancy?
Tips, Tricks and Substitutions
Take your time with this recipe, don't try to rush the adding of the milk, as it just won't turn out the same.
Choose a good quality pappardelle pasta to pair with the pork meat sauce, it makes the dish so much better.
If you are using a particularly fatty bacon and/or pork mince (such as what is commonly available in the US), you might want to drain the fat after cooking the bacon and pork mince.
Use a slotted spoon to remove the cooked bacon, and then drain the fat into a bowl and allow to cool before disposing of it appropriately.
I hope you love this scrumptious dish as much as we do!
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.
Slow Cooked Minced Pork Ragu
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- ½ 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
- ½ cup dry red wine
- 2 tablespoon 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 translucent½ lb bacon, 1 large carrot, 2 celery stalks, 1 small onion
- Add in the pork mince and stir constantly until browned (see notes re fat)1 lb pork mince
- Add in the wine, tomato paste and a little of the stock. Stir to combine½ cup dry red wine, 2 tablespoon tomato paste, 1 cup chicken stock, 1 cup whole milk, salt and pepper to taste
- 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 cheesepappardelle, parmesan
- Store: leftovers in an airtight container in the fridge for about 3 days
- Freeze: the pork ragu sauce freezes really well and can be frozen in an appropriate container for about 3 months. I would not freeze it with the pasta, instead prepare some pasta on the day that you serve.
- Bacon: If you are using a particularly fatty bacon and/or pork mince (such as what is commonly available in the US), you might want to drain the fat after cooking the bacon and pork mince.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Check out these easy pork mince recipes for some inspiration on what to do with that pork mince you have in the freezer.