Slow Cooker Pork Ragu
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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 tbsp Tomato Puree
- 1 Bay Leaf
- 2 tsp Dried Thyme
- 1 tsp Worcestershire Sauce
- Β½ tsp Sugar
- 1 tsp Salt
- ΒΌ tsp Black Pepper
- 1 tbsp Parsley (finely chopped)
Method
- Put all of the ingredients into the slow cooker basin (except the parsley).
- 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.