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.
Debbie says
I don't have red wine. Can I use something in its place?
Donna says
Hi Debbie, you can just use some stock, although it will change the flavor a bit it still works out great!
Kayla says
Just wondering if this would be ok without the carrot?
Donna says
It will be just fine without the carrot, I just like to add extra veggies to everything 🙂
Deborah Jackson says
Amazing!!! This recipe is so delicious - as is- just make it!!! So simple but yummmmm!!!!
Donna says
Glad you loved it 🙂
Alison says
Made this recently and it was absolutely delicious. As I didn't have any celery growing in the garden and I live in the country, quite a ways from the nearest supermarket, I used some eggplant instead. It was a total hit and I'm making it again tonight. I'm planning to make some wholemeal pasta to serve with it and turn the leftover ragu and pasta sheets into a kind of ravioli I can freeze for later
Donna says
Yum, that ravioli sounds amazing, especially with homemade pasta!!
Nicole B says
Made this recipe for Valentine’s Day dinner over homemade gnocchi and it was delicious and is now one of our signature go-to recipes especially for special occasions or entertaining. We made this for the second time last night and determined that we should halfway brown the ground pork in a separate pan and drain the grease and then add to vegetables to make it slightly less heavy. (We also drain all of the bacon grease before adding the vegetables). We also needed to add more tomato paste to thicken since we used almond/coconut milk instead of regular milk. Other than that we LOVE this dish and will continue to make it over and over! Thank you for the recipe 🙂
Susan says
Very similar ingredients to a beef Ragu, but it was a nice change, I added a couple of cloves of crushed garlic , it was delicious. It could also be turned into a lasagne with some mice Bechamel sauce
Donna says
Ooh that sounds delicious, I might have to try that next time I make a lasagne!
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!