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.
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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 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.
Pasta
Choose a good quality pappardelle pasta to pair with the pork meat sauce, it makes the dish so much better.
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.
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.
Happy eating.
Recipe
Slow Cooked Minced Pork Ragu
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Ingredients
- 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
Instructions
- 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
Notes
- 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.
Nutrition
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.
Laurie says
Thank you Donna for this recipe . My wife and I both loved the excellent taste of the pork which I cooked with wife having the night off 🧐. I will sincerely forever rate your recipe up with the best of my favourite recipes to date . I served on mashed potatoes as we were out of essential gluten free pasta.
Donna says
Thanks Laurie, so glad you enjoyed! Always a fav around here, and it would be delicious served with mashed potatoes!
Lori Conner says
This was so delicious! I substituted radish for carrot. I tried a new lupin flour pasta and it was to die for! For me, the Ragu has a very different flavor when eaten alone or with pasta. I am planning on freezing the rest for when my hubby's not home!
dorahoki says
I make this dish once a week. We really like it! I took out the onions, celery and used almond milk for my partner who has food intolerances, and it's still unreal. I have also used this mixture for pasties. Thank you so much for this recipe!
Karen says
Delicious! My entire family devoured this recipe and asked me to make it again soon. I made exactly as the blog post instructed and it turned out perfect. Thanks!
Jessica says
Hi
Is there anything I can substitute for the red wine? I’m breastfeeding and hubby doesn’t drink it so we have none in the house!
Donna says
You can just use moe stock!
Maxi says
In case anyone cooks like me: not reading the full recipe and then discovering that it needs to simmer for 2 hours. HAHAHA. But you're so hungry and it's lunch time. Well, it's still REALLY good without the 2 hours. Just make sure the meat is fully cooked and all
Donna says
Haha glad you still enjoyed Maxi 🙂
Karen Bawden says
I need to know how to get the gravy to thicken up, mine was watery.
Donna says
Hi Karen, did you follow the recipe and slowly add the liquids, and only add more once the previous lot had been absorbed? I have made this a ridiculous amount of times, and have never had a watery sauce, but you really do need to let the liquids absorb before adding more.
Brooke says
We don’t drink full cream milk so would lite milk be okay? Or should I just substitute with more stock? It’s not lite milk as in skim, just reduced fat.
Donna says
Hi Brooke, lite milk would work just fine!
Heather Foat says
I make this dish once a week. We absolutely love it! I take out the onion, celery and use almond milk for my partners food intolerances, and it still is unreal. I've used the mix in pasties as well. Thank you so much for this recipe! I tell everyone about it!
Donna says
Oh that makes me so happy Heather, thanks for popping in to share!
Maddy says
Hi Donna,
I am planning on cooking this tomorrow but leaving it to slow cook stovetop for about 7 hours.
Would it still work if i added all the stock and milk at once and then leave it all day to simmer down?
Donna says
Hi Maddy, I have not tried it this way, but I think it should work just fine! Let me know how it goes 🙂
Nicola Clayton-Reid says
I put all the liquids in at the same time but cooked it slowly on a simmer ring, delicious. I was amazed with the flavour with barely and seasoning involved.
Donna says
So much flavour hey! Glad you enjoyed it!
Zoe says
It says slow cooked can you do this in a slow cooker and how long for
Donna says
Hi Zoe, yes it is slow cooked in that it is cooked low and slow on the stovetop. I have not tried this one in the slow cooker, but you could probably cook it on high for 3-4 hours or on low for 6-8 hours in the slow cooker.
Ron says
This was delicious and I will definitely be making again. Stuck pretty much to the recipe but did add a pinch of cayenne pepper and some red pepper flakes just to add a bit of spice. Great recipe, thanks for sharing!
Donna says
Glad you enjoyed, this is one of our favourites! I always add some spice to mine too, unfortunately the kids don't go for it!
Katy says
I absolutely love this recipe, and so does my family.
I usually double it for twice the love.
Donna says
Ha I always make a double batch as well so I have some handy in the freezer for a busy day. So glad you enjoyed, it is always a fav around here too!
Laura Johnson says
I made this for dinner tonight...oh my goodness yum! I didn't have carrot or celery so I used peppers and onions instead...lots of garlic and a can of fire roasted tomatoes with basil, garlic and oregano(drained) it was absouletely amazing! Hubby asked if I would make it for dinner again tomorrow!
Donna says
So glad you enjoyed!
Martha Bradley says
Have you ever subbed something for the milk? We have a dairy allergy in the house.
Donna says
You could always sub in some plant-based milk, or you could use extra stock instead!
Marion says
This sounds yum except that we are not fans of pork. Has it been tried with beef or chicken mince?
Donna says
It would work with either, although chicken mince tends to have a lot less fat and can get dried out easily if you overcook it, so I would just be careful with that. Otherwise it should work just fine!
Fiona says
Yummy recipe! I froze leftovers and we are having tonight. I’m trying to work out my calories and the 375calories per portion is that including a portion of pasta?
Donna says
Hi Fiona, so glad you enjoyed it! No those calculations are just based on the ragu itself, not the pasta.
Hannah says
I cook this recipe all the time as written and my whole family loves it.
Donna says
Thanks Hannah!!
betty boobs says
i'm making this now im adding lots of garlic. and bok choy at the end and mushies i used dry sherry instead of red wine .cant go wrong in my books ha ha
Donna says
Good use of what you have on hand 🙂