Slow cooked pork ragu


Italian isn’t one of my go-to foods because I find it quite stodgy and it really bloats me out, but occasionally I get a craving for a tasty pasta dish! One of my biggest strengths as a cook is to make a damn good sauce! I am quite instinctive when it comes to making sauces and spontaneous so end up chucking stuff in and adjusting until it’s how I want it. On Sunday I awoke to snow and minus temperatures so I wanted to have a day of cooking and then eating something warming and comforting. I made some rocky road and then slow cooked a pork joint for three and a half hours in a stock before shredding it and adding it to a rich, ragu sauce. Perfect meal for a snowy Sunday!It was really simple to make and there was enough left over for another meal so it’s perfect to make when you have plenty of spare time and to pop it in the freezer to save you cooking during a busy week at work! The good thing about it is you can use any meat you want! I want to try it with lamb next and I’m going to try slow cooking it for a couple more hours to really infuse the meat with the flavours.Prep time: 20 minutesCooking time: 4 hours (including cooking the sauce, slow cooking the meat and cooking the pasta).img_1137Ingredients for the stock:

  • 2 white onions sliced.
  • 3 garlic cloves crushed.
  • 3 fresh tomatoes sliced.
  • 2 fresh chillis sliced.
  • 1 tsp crushed chilli flakes.
  • 2 tbsp dried mixed herbs.
  • 1 litre beef/ chicken stock.
  • 1 litre cold water.
  • 800g pork (adjust to whatever meat you’re using)
  • Salt and pepper.
  • 1 tin chopped tomatoes.
  • Fresh basil stalks.

Ingredients for the ragu sauce:

  • 500g passata.
  • 1 tin chopped tomatoes.
  • 300ml red wine.
  • 3 tbsp tomato puree.
  • Handful fresh basil finely chopped.
  • 2 tbsp balsamic vinegar.
  • 1 tbsp dried mixed herbs.
  • 1 fresh chilli sliced.
  • 1/4 jar of sundried tomatoes sliced.
  • 1 white onion diced.
  • 1 red pepper diced.
  • 2 garlic cloves crushed.
  • Salt and pepper.


  1. In a large cooking pot heat up some oil and sweat off the onion, garlic and chilli (for the stock) for 10 minutes.
  2. Add the fresh tomatoes, chopped tomatoes, dried mixed herbs, chilli flakes and season with salt and pepper. Cook for 5 minutes.
  3. Add the stock and the meat joint to the pan. Put in enough cold water to cover the joint and put on a very low heat.Β  Β img_1139
  4. Cook the meat for at least 3 hours – longer if you wish! Stir occasionally. Add the fresh basil halfway through the cooking.img_1140-1
  5. While the meat is cooking, make a start on the sauce by adding 1 tbsp cooking oil to a separate pan. Sweat off the onion, garlic and chilli on a medium heat until they have softened (this usually takes around 10 minutes).
  6. Add the sundried tomatoes, dried mixed herbs and season to taste. Cook for 5 minutes.Β img_1141-1
  7. Add the red wine and balsamic vinegar. Cook on a medium heat until it has reduced by half.
  8. Add the passata, chopped tomatoes and tomato puree. Stir well and cook on a low heat for 30 minutes.
  9. After 3 hours (or more), remove the meat from the stock. Set to one side to allow it to cool. Once it has cooled down slightly, shred the meat away with a fork.
  10. Add the meat to the ragu sauce and simmer for 30 minutes.Β img_1143-1
  11. While the meat is cooking in the sauce, boil some water and cook your pasta. I used tagliatelle.
  12. Serve with a sprinkling of fresh basil and grated parmesan.

img_1145-1Enjoy! X

2 Comments Add yours

  1. mistimaan says:

    Nice recipe


    1. Thank you! πŸ˜‹β˜ΊοΈ


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