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4.28 from 213 votes

Slow Cooked Minced Pork Ragu

Belly warming and made with love, this slow cooked pork mince 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 your loved ones
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Pasta
Cuisine: Italian
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
  • Add in the pork mince and stir constantly until browned (see notes re fat)
  • Add in the wine, tomato paste and a little of the stock. Stir to combine
  • 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


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 pork mince.
Sauce freezes well separately of the pasta. Make a double batch and freeze for a midweek meal.


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