An easy and tasty slow cooker pork ragu recipe using tender pork mince.
There's no browning to do, just chuck the ingredients into the crock pot or slow cooker basin, switch it on, and come home to a delicious and rich crockpot pork ragu!
This slow-cooked pork ragu makes a nice change from traditional slow cooker spag bol using beef mince, and it's just as delicious!
All you need is 10 minutes to cook some pasta, and dinner is served!
👩🍳 Love slow cooker dinners? Try my easy slow cooker sausage casserole next!
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✔️ Why you'll love this recipe!
- An easy dump-and-go slow cooker pork mince recipe.
- Simple easy-to-find ingredients.
- No browning of the mince is required.
- Great for batch cooking and freezing.
- Delicious with pasta for an easy dinner.
🛒 Ingredient notes
Pork - Instead of using a pork joint, I've used lean pork mince for ease. Try and find one which is 8% fat or less.
Bacon Lardons - use smoked bacon lardons or pancetta.
Onion - 1 brown onion, finely chopped.
Garlic - 4 garlic cloves, peeled and finely chopped.
Carrot - 1 carrot, washed and chopped finely (I never bother peeling it).
Celery - 1 stalk, chopped finely (remove any stringy bits first).
Passata - or swap for a tin of chopped tomatoes for a chunkier textured sauce.
Tomato Puree - for a richer flavoured sauce.
Bay Leaf - fresh or dried.
Thyme - dried thyme gives the ragu a lovely herby flavour. Swap for an Italian herb seasoning or dried oregano if you prefer.
Worcestershire Sauce - add a nice tangy taste to the ragu.
Sugar - helps to balance out the acidity of the tomatoes.
Salt & Pepper - for seasoning.
Parsley - freshly chopped for garnish. You could also use basil.
🥄 Equipment
Which slow cooker? I use a Morphy Richards Sear and Stew 6.5 litre slow cooker, which means I can brown and slow cook in the same pot as the slow cooker pot is safe to use on the hob! The 6.5 litre capacity serves 6-8 main portions, so it’s ideal for families and those that like batch cooking. There is also a 3.5 litre version for smaller households and this recipe fits perfectly into that one!
Don't forget to check out all of the slow cooker recipes on the blog.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Put all of the ingredients into the slow cooker basin.
Two: Mix well with a wooden spoon.
Three: Cook on low for 7-8 hours, or high for 5-6 hours. Serve with pasta and grated Parmesan.
💭 Expert tips
- Use a mini chopper to finely chop the vegetables!
- If you have more time, you can brown the mince first, but it is purely for aesthetic reasons in this recipe.
- Use a lean pork mince for this recipe, especially if you aren't browning the mince first.
🍴 Serving suggestions
Serve the slow cooker pork ragu over pasta (tagliatelle, spaghetti, pappardelle, or even short pasta like rigatoni, work well), with a green side salad (my rocket and Parmesan salad is a good option), as well as cheesy garlic bread or homemade focaccia!
Leftovers can be served over air fryer jacket potatoes, or used to make an easy lasagne!
📖 Variations
- Add a glug of red wine for a richer flavour.
- Swap the pork mince for turkey mince.
- Use fresh herbs instead of dried thyme.
- Add more vegetables such as finely chopped mushrooms and peppers.
- Mix in some baby spinach or kale for the last 30 minutes of cooking.
- For a spicy kick, add a chopped red chilli or dried chilli flakes.
- Make the pork ragu in your Instant Pot or pressure cooker instead.
- Make the ragu with boneless pork shoulder instead and shred the meat at the end of cooking.
🥡 Storage
Store - allow the pork ragu to cool, then store in an airtight container in the fridge for up to 3 days.
Reheat - in the microwave or in a saucepan on the hob.
Freeze - place in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
❓ Frequently asked questions
If the sauce is too watery, you can thicken it by whisking together a tablespoon of cornflour with a tablespoon of cold water, then adding it to the slow cooker during the last hour of cooking. Alternatively, you can remove the lid from the slow cooker during the last hour of cooking to allow some of the liquid to evaporate and the sauce to thicken.
Yes, you can. Simply double all the ingredients and cook in a larger slow cooker or in two slow cookers if necessary.
Yes, you can. You can prepare the pork ragu the night before and store it in the fridge overnight in the slow cooker basin. Then, in the morning, transfer it to the slow cooker and cook as directed.
😋 More slow cooker recipes
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Recipe
Slow Cooker Pork Ragu
Equipment
Ingredients
- 500 g Pork Mince lean
- 200 g Smoked Bacon Lardons or pancetta
- 4 Garlic Cloves peeled and finely chopped
- 1 Onion peeled and finely chopped
- 1 Celery Stalk finely chopped
- 1 Carrot finely chopped
- 400 ml Passata or chopped tomatoes
- 1 tablespoon Tomato Puree
- 1 Bay Leaf
- 2 teaspoon Dried Thyme
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Sugar
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Parsley finely chopped
Instructions
- Put all of the ingredients into the slow cooker basin (except the parsley).500 g Pork Mince, 200 g Smoked Bacon Lardons, 4 Garlic Cloves, 1 Onion, 1 Celery Stalk, 1 Carrot, 400 ml Passata, 1 tablespoon Tomato Puree, 1 Bay Leaf, 2 teaspoon Dried Thyme, 1 teaspoon Worcestershire Sauce, ½ teaspoon Sugar, 1 teaspoon Salt, ¼ teaspoon Black Pepper
- Mix well with a wooden spoon, ensuring the pork mince is broken up.
- Cook on low for 7-8 hours, or high for 5-6 hours with the lid off for the last hour of cooking to thicken the sauce. Garnish with parsley and serve with pasta and grated Parmesan.1 tablespoon Parsley
Notes
- Use a mini chopper to finely chop the vegetables!
- If you have more time, you can brown the mince first, but it is purely for aesthetic reasons in this recipe.
- Use a lean pork mince for this recipe, especially if you aren't browning the mince first.
- Add a glug of red wine for a richer flavour.
- Swap the pork mince for turkey mince.
- Use fresh herbs instead of dried thyme.
- Add more vegetables such as finely chopped mushrooms and peppers.
- Mix in some baby spinach or kale for the last 30 minutes of cooking.
- use half beef mince and half pork mince.
Laura
Such a tasty slow cooker ragu. Pork mince makes a nice change from beef mince and is much lighter!