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Weeknight Pork Ragu

Weeknight Pork Ragu

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author My Little Larder


  • 2 Tbsp cold-pressed olive oil
  • 100 g/3.5oz (about 4 rashers) free-range streaky bacon
  • 500 g/1lb free-range pork mince
  • 1 medium brown onion, finely diced
  • 1 medium carrot, finely diced
  • 1 rib celery, finely diced
  • 200 g/7oz brown/cremini mushrooms, finely sliced
  • 2 garlic cloves, crushed
  • 1 1/2 Tbsp fresh rosemary, finely chopped
  • 1/2 preserved lemon, flesh removed and discarded, rind finely diced
  • 1/2 cup dry white wine
  • 2 cups beef stock/broth
  • 1 bay leaf
  • 500 g/1lb dried tagliatelle or pappardelle (or homemade pasta)
  • 60 g/2oz baby spinach leaves
  • grated parmesan, to serve


  1. Heat 1 Tbsp olive oil in a large, heavy bottomed frying pan (skillet) over medium-high heat. Add bacon, cook for 2 minutes and then add the pork mince. Cook, stirring regularly to break up the clumps of mince, until meat is cooked and starting to brown. Remove and set aside.
  2. Turn down the heat to medium-low. Return the pan to the heat with remaining 1 Tbsp olive oil. Add the onion, carrot and celery and a pinch of sea salt. Cook, stirring regularly, for 5-8 min, or until the onion is soft. Add the mushrooms and cook for 3-5 min or until the mushrooms are starting to become soft.
  3. Add garlic, rosemary and lemon and cook for 2 minutes.
  4. Turn the heat back up to medium-high and pour in the wine and cook for 1 minute or until you can no longer smell the raw alcohol smell. Return the cooked meat back to the pan.
  5. Add the beef stock and bay leaf then turn down the heat and simmer for 15-20 min or until the sauce has thickened. This is quite a light ragu so you are looking for most of the liquid to be evaporated but still a little bit left, enough to coat your pasta. The liquid that’s left will still be quite runny.
  6. While the ragu is cooking, cook your pasta according to the instructions on the packet. For dried tagliatelle or pappardelle you will need to heat a large pot of salted water to the boil and cook the pasta for around 10-12 minutes until al dente. Drain before serving.
  7. Remove the bay leaf, stir through the spinach leaves and season with sea salt and freshly cracked black pepper to taste.
  8. Serve immediately with pasta and a generous amount of grated parmesan sprinkled on top.