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–+ servings
Slow cooker pork ragu in a black crock pot.
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5 from 5 votes

Slow Cooker Pork Ragu

An easy slow cooker pork ragu recipe using tender pork mince.
Course Main Course
Cuisine British, Italian
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 4
Calories 635kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

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.
 
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.
  • use half beef mince and half pork mince.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 635kcal | Carbohydrates: 30g | Protein: 40g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Cholesterol: 90mg | Sodium: 1600mg | Potassium: 1040mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3228IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 4mg
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