pasta

This pork ragu is a deeply satisfying, rich, and hearty sauce that comes together in under 30 minutes. Made with pork mince, tomatoes, red wine, and a touch of cinnamon, it delivers layers of flavour that develop beautifully as it simmers. Serve it over pasta, spoon it onto baked potatoes, or enjoy it with a fresh salad for a comforting and versatile meal.

Variety for health

This Pork Ragu is a delicious variation to the typical spaghetti bolognese. This flavour combination is lovely with turkey mince too. I try to rotate the various types of protein we eat each week as each protein source is unique nutritionally. Because protein is comprised of up to 20 different amino acids, each source contains a different amino acid profile (which either has some or all of those amino acids in different proportions). When we digest protein, our body absorbs the amino acids and uses them to build and repair tissue, support a healthy immune system and metabolism and regulate gene expression. So by rotating our sources of protein, we ensure our bodies are able to function optimally.

Health benefits

Pork is a great source of high-quality protein and essential nutrients like iron, zinc, and B vitamins, which support energy levels and immune function. Tomatoes provide a powerful dose of lycopene, a potent antioxidant that promotes heart health, while fennel and carrots add fibre and gut-friendly nutrients. The olive oil and fresh herbs contribute healthy fats and anti-inflammatory properties, making this dish as nourishing as it is delicious.

Ingredients

This ragu is built on a delicious base of pork mince, onion, cloves garlic, sprigs of thyme, balanced with the sweetness of carrots and fennel. Tomatoes, broth, and a splash of red wine create a rich and luscious sauce, while fresh thyme and a hint of cinnamon add warmth and depth. Served with pasta and finished with fresh parsley and parmesan, this dish is pure comfort food.

How to make Pork Ragu

Start by sautéing onion in olive oil until softened, then add the pork mince and garlic, cooking until browned. Stir in diced carrots, fennel, thyme, and chilli, then deglaze the pan with red wine. Add stock, tomatoes, tomato paste, and cinnamon, and let it braise until thickened. Meanwhile, cook the pasta until al dente, then toss it through the sauce. Finish with fresh parsley and parmesan for extra flavour.

Serving suggestions and how to store

This pork ragu is best served over tagliatelle, pappardelle pasta, or your favourite pasta, but it’s equally delicious spooned over baked potatoes or vegetable noodles or even polenta. Pair it with a simple green salad or roasted vegetables for a complete meal. Leftovers store well in an airtight container in the fridge for up to three days or in the freezer for longer, making it a great option for meal prep.

Vary this to suit your dietary needs

For a gluten-free option, serve with gluten-free pasta or zucchini noodles. If you’re dairy-free, simply skip the parmesan or use a dairy-free alternative. To make it alcohol-free, replace the wine with extra broth and a splash of balsamic vinegar. For a grain-free version, serve over roasted potatoes or wedges instead of pasta.

Print Recipe

4.86 from 7 votes

Pork Ragu

This Pork Ragu is a quick and easy pasta sauce and is a delicious variation to the typical spaghetti bolognese. This flavour combination is lovely with turkey mince too.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Servings: 4

Author: Georgia Harding

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion/s – finely diced
• 600 g free-range pork mince
• 3 clove/s garlic – finely diced
• 2 carrot/s – finely diced
• 1 bulb/s fennel – small & finely diced (optional if in season)
• 1 red chilli/s – seeds removed & finely diced
• ¼ bunch/s fresh thyme leaves – leaves stripped from stems and chopped (or 1 tsp dried)
• 120 ml red wine (½ cup)
• 250 ml stock or broth (1 cup)
• 400 g diced tinned tomatoes
• 2 tbsp tomato paste
• ½ tsp ground cinnamon
• Sea salt and freshly ground black pepper – to taste
• 300 g pasta – of your choice, I’ve used tagliatelle

To Serve

• ¼ bunch/s fresh parsley leaves – chopped
• 50 g parmesan cheese – grated & optional

Metric – US Customary

Instructions

• Heat the olive oil in a large stainless steel pan over a medium high heat.
• Add the onion and saute until it starts to soften (but not brown).
• Add the pork mince and garlic and saute until it is cooked through.
• Add the carrots, fennel, chilli, thyme, wine, broth, tomatoes, tomato paste, cinnamon and seasoning and simmer for 15 minutes, stirring occasionally.
• Meanwhile, bring a large pot of water to the boil and add a pinch of sea salt. Cook the pasta to al dente.
• Once the pasta and sauce is cooked, drain the pasta and add to the sauce.
• Serve with the parsley and optional parmesan cheese.

Serve

• With salad

Make-ahead

• Make the sauce ahead and toss through the pasta to serve.
• Re-heat in a pot over a low heat until just hot.

Store

• Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

Serve with a gluten-free pasta or spiralized vegetables.

Dairy-free

Omit the cheese to serve.

Alcohol free

Replace with more broth and a tablespoon of balsamic vinegar.

Grain-free

This is also lovely served over baked potatoes or wedges.

Onion-free

Leave out but include the fennel.

Garlic-free

Omit or replace with garlic oil if it’s tolerated.

Make your own pasta

If you have the time, making your own pasta is fun and gives an extra special level of deliciousness! Click HERE for the recipe!

 

 

 

I love this quick and easy pasta sauce and I hope you enjoy too, let me know in the comments below.