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.
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.
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.
- 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.
Slow Cooked Minced Pork Ragu
- 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.
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!
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!
You can just use moe stock!
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
Haha glad you still enjoyed Maxi 🙂
Karen Bawden says
I need to know how to get the gravy to thicken up, mine was watery.
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.
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.
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!
Oh that makes me so happy Heather, thanks for popping in to share!
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?
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.
So much flavour hey! Glad you enjoyed it!
It says slow cooked can you do this in a slow cooker and how long for
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.
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!
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!
I absolutely love this recipe, and so does my family.
I usually double it for twice the love.
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!
So glad you enjoyed!
Martha Bradley says
Have you ever subbed something for the milk? We have a dairy allergy in the house.
You could always sub in some plant-based milk, or you could use extra stock instead!
This sounds yum except that we are not fans of pork. Has it been tried with beef or chicken mince?
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!
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?
Hi Fiona, so glad you enjoyed it! No those calculations are just based on the ragu itself, not the pasta.
I cook this recipe all the time as written and my whole family loves it.
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
Good use of what you have on hand 🙂