Minced Pork Shoulder Ragu

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minced pork shoulder ragu served with pasta
Ingredients for the meat marinade

500g-600g minced pork shoulder (we used quality local meat from Tudges)

1 tsp sea salt

1/4 tsp cayenne pepper

1/2 tsp freshly cracked black pepper

1 tsp smoked paprika

1/4 tsp chilli flakes

¼ tsp fennel seeds

¼ tsp dried oregano

¼ tsp dried thyme

2 tsp dried basil

2 large garlic cloves

1½ Tbsp good quality balsamic vinegar

In a large mixing bowl, mix the marinade ingredients into the meat. Cover with cling film and leave in the fridge for 24 hours.
Ingredients for the ragu 
2 Tbsp olive oil
All of the marinated meat
1 large onion thinly chopped
2 large garlic cloves
½ tsp freshly cracked black pepper
1 tin (400g) chopped tomatoes
½ tsp sea salt
1 ½ tsp sugar
2 heaped Tbsp tomato puree

1.Add the oil to a large pan over a medium heat. When the oil is hot, add the marinated meat, onion & the garlic. Gently fry until light brown, breaking the meat apart as you go.

2. Mix in the rest of the ingredients one by one & bring to a simmer. Reduce the heat slightly, cover and cook for 45 minutes & you’re ready to serve with a pasta of your choice.

Tip from The Cooking Plumber 

If you have a good bottle of dry red wine handy and don’t mind losing 1 Tbsp, add it to the minced pork marinade ingredients.

Download the recipe 

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