Slow Cooked Minced Pork Ragu
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.
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Pasta
Cuisine: Italian
Keyword: minced pork, pork ragu
Servings: 6 serves
Calories: 375kcal
Author: Whole Food Bellies
- 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 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
- 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.
Calories: 375kcal | Carbohydrates: 7g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 327mg | Potassium: 489mg | Sugar: 4g | Vitamin A: 1885IU | Vitamin C: 3.6mg | Calcium: 69mg | Iron: 1mg