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    Home » All Recipes

    Author: Donna | Published: Oct 23, 2018 | Modified: May 10, 2021

    Slow Cooked Minced Pork Ragu

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    up close shot of Slow Cooked Pork Mince Ragu in a white bowl

    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.

    mince-pork-ragu

    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.

    mince-pork-ragu

    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.

    mince-pork-ragu

    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

    Honey Ginger and Garlic Pork Meatballs

    one pan pork tenderloin

    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.

    Recipe

    Slow Cooked Minced Pork Ragu

    Slow Cooked Minced Pork Ragu

    Whole Food Bellies
    Belly warming and made with LOVE, this slow cooked pork mince ragu is the perfect way to enjoy a quiet weekend. The ULTIMATE comfort food, it pairs well with some freshly cooked pasta. Make a double batch and freeze half for a busy week.
    4.33 from 244 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs
    Total Time 2 hrs 15 mins
    Course Pasta
    Cuisine Italian
    Servings 6 serves
    Calories 375 kcal

    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
    Prevent your screen from going dark

    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 translucent
      ½ 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 combine
      ½ 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 cheese
      pappardelle, 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

    Calories: 375kcalCarbohydrates: 7gProtein: 18gFat: 27gSaturated Fat: 10gCholesterol: 76mgSodium: 327mgPotassium: 489mgSugar: 4gVitamin A: 1885IUVitamin C: 3.6mgCalcium: 69mgIron: 1mg
    Keyword minced pork, pork ragu
    Tried this recipe?Leave a comment HERE and let us know how it was!

    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.

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    Reader Interactions

    Comments

    1. Karen says

      October 12, 2022 at 12:55 pm

      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!

      Reply
    2. Jessica says

      August 09, 2022 at 6:29 pm

      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!

      Reply
      • Donna says

        August 12, 2022 at 12:11 pm

        You can just use moe stock!

        Reply
    3. Maxi says

      July 09, 2022 at 5:39 am

      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

      Reply
      • Donna says

        July 18, 2022 at 11:32 am

        Haha glad you still enjoyed Maxi 🙂

        Reply
    4. Karen Bawden says

      June 27, 2022 at 1:24 pm

      I need to know how to get the gravy to thicken up, mine was watery.

      Reply
      • Donna says

        June 27, 2022 at 2:05 pm

        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.

        Reply
    5. Brooke says

      January 06, 2022 at 2:58 pm

      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.

      Reply
      • Donna says

        January 07, 2022 at 4:03 pm

        Hi Brooke, lite milk would work just fine!

        Reply
    6. Heather Foat says

      December 20, 2021 at 2:47 pm

      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!

      Reply
      • Donna says

        December 21, 2021 at 1:02 pm

        Oh that makes me so happy Heather, thanks for popping in to share!

        Reply
    7. Maddy says

      November 11, 2021 at 12:47 am

      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?

      Reply
      • Donna says

        November 12, 2021 at 11:38 am

        Hi Maddy, I have not tried it this way, but I think it should work just fine! Let me know how it goes 🙂

        Reply
        • Nicola Clayton-Reid says

          December 29, 2021 at 4:55 am

          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.

          Reply
          • Donna says

            December 29, 2021 at 6:49 pm

            So much flavour hey! Glad you enjoyed it!

            Reply
    8. Zoe says

      November 03, 2021 at 8:49 pm

      It says slow cooked can you do this in a slow cooker and how long for

      Reply
      • Donna says

        November 04, 2021 at 7:58 pm

        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.

        Reply
    9. Ron says

      October 20, 2021 at 12:40 pm

      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!

      Reply
      • Donna says

        October 20, 2021 at 5:05 pm

        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!

        Reply
    10. Katy says

      September 12, 2021 at 3:09 pm

      I absolutely love this recipe, and so does my family.

      I usually double it for twice the love.

      Reply
      • Donna says

        September 13, 2021 at 10:42 am

        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!

        Reply
    11. Laura Johnson says

      August 08, 2021 at 1:12 pm

      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!

      Reply
      • Donna says

        August 11, 2021 at 12:56 pm

        So glad you enjoyed!

        Reply
    12. Martha Bradley says

      July 22, 2021 at 3:01 am

      Have you ever subbed something for the milk? We have a dairy allergy in the house.

      Reply
      • Donna says

        July 23, 2021 at 11:41 am

        You could always sub in some plant-based milk, or you could use extra stock instead!

        Reply
      • Marion says

        November 06, 2021 at 8:00 am

        This sounds yum except that we are not fans of pork. Has it been tried with beef or chicken mince?

        Reply
        • Donna says

          November 08, 2021 at 9:03 am

          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!

          Reply
    13. Fiona says

      April 19, 2021 at 11:33 pm

      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?

      Reply
      • Donna says

        April 21, 2021 at 1:06 pm

        Hi Fiona, so glad you enjoyed it! No those calculations are just based on the ragu itself, not the pasta.

        Reply
    14. Hannah says

      April 13, 2021 at 11:35 am

      I cook this recipe all the time as written and my whole family loves it.

      Reply
      • Donna says

        April 15, 2021 at 11:25 am

        Thanks Hannah!!

        Reply
    15. betty boobs says

      October 24, 2020 at 11:38 am

      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

      Reply
      • Donna says

        October 26, 2020 at 9:22 am

        Good use of what you have on hand 🙂

        Reply
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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

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