Pork ragu pappardelle is a juicy and flavourful pasta dish made with lean ground pork. This low-fat bolognese sauce is perfect for a quick weeknight dinner the entire family will love.
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Pork ragu may not be as common as beef or lamb ragu but that doesn't mean it's not delicious. There are lots of recipes out there for pork shoulder ragu, but lean ground pork is an excellent alternative.
You can have this delicious pork bolognese on the table in just 45 minutes by using ground pork.
Just like with any other ragu recipe, this pork ragu is super easy to make your own.
I like to make it with fresh herbs and red wine, but it's just s good with a tablespoon of Italian seasoning mix and chicken broth instead of wine. You can also add mushrooms or other veggies if you like.
Why you'll love this easy pork ragu
- It's filled with simple ingredients. You can cook the best ground pork ragu with just a handful of straightforward ingredients.
- It has a good amount of veggies. Many ragu recipes don't include carrots or celery but this one has finely diced veggies for a healthier dinner.
- It's low-fat. Since it's made with lean ground meat, this pork pasta sauce is great if you're looking for a low-fat bolognese.
Ingredients and substitutions
Onion, carrot and celery — The onion, carrot and celery trio is a staple of Italian cooking and just perfect for this pork mince bolognese.
Garlic — Freshly chopped or minced garlic is perfect for this pork ragu recipe.
Ground pork — Lean ground pork with 5% fat is perfect for this healthy ragu You can use fattier meat, but you may need to drain some of the fat as it cooks.
Fresh thyme and rosemary — Freshly chopped herbs infuse this ragu with so much flavour. If you don't have any, use a tablespoon of Italian seasoning mix instead.
Red wine — Any dry red wine will work well in this ragu. I typically use a Cabernet or Shiraz for depth of flavor. If you don't cook with wine, you can substitute it with chicken broth.
Pasta — Pappardelle pasta are perfect for this pork ragu but tagliatelle or spaghetti are other great choices.
How to make pork ragu
Stir in the garlic and continue to cook for another minute.
Add the ground pork and cook for 4-5 minutes until slightly browned. Break it up with your spoon as it cooks.
Stir in the fresh thyme and rosemary, then pour in the red wine and cook for a minute or two until most of the alcohol evaporates.
Meanwhile, cook the pappardelle al dente in salted water according to the instructions on the package and reserve a cup of starchy pasta water before draining.
When the sauce is ready, stir in the pappardelle (adding a splash of pasta water if it looks too thick. Next, stir in the Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.
Leftovers and storage
- The ragu will keep well in the fridge for up to 5 days in an airtight container. It's best to store it without the pasta in it.
- Reheat the pork ragu in the microwave or on the stovetop and serve with freshly cooked pasta.
- You can freeze the ragu for up to 3 months in freezer-safe containers or Ziploc bags.
Recipe notes and tips
- You can add some mushrooms to the ragu sauce to up the veggies content even more.
- If you have time, simmer the meat sauce for 30-40 minutes to get the best flavours.
- You can serve the pork ragu over creamy polenta instead of pasta.
- Add half a teaspoon of red pepper flakes if you want the sauce to have a bit of a kick.
- You don't have to stir in the pappardelle if you think you'll have leftovers. Simply divide the cooked spaghetti between individual bowls and spoon the pork bolognese over each. Refrigerate any leftover sauce.
- This pasta is just perfect on its own, but if you want a side, some garlic bread is a good choice.
If you liked this easy pork ragu with pappardelle, you might also like some of my other easy pasta recipes:
- Easy Chicken Pesto Pasta
- Easy Kielbasa Pasta
- Pasta e Piselli (Pasta and Peas)
- Cajun Chicken and Shrimp Pasta
- Creamy Chicken Piccata Pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium carrot, diced or grated
- 2 celery stalks, diced
- 2 garlic cloves, finely chopped
- 450 g (1 lb) lean ground pork
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 75 ml (⅓ cup) dry red wine
- 2 tablespoons tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 250 ml (1 cup) chicken stock
- 300 g (10.5 oz) pappardelle
- 30 g (⅓ cup) freshly grated parmesan
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a large, deep pan or Dutch oven and fry the onion, carrot and celery stalks for 7-8 minutes over medium heat, stirring occasionally.
- Stir in the garlic and continue to cook for another minute. Add the ground pork and cook for 4-5 minutes until slightly browned. Break it up with your spoon as it cooks.
- Stir in the fresh thyme and rosemary, then pour in the red wine and cook for a minute or two until most of the alcohol evaporates.
- Stir in the tomato paste, chopped tomatoes and chicken stock and bring to a boil. Lower the heat and simmer for 15 until the sauce thickens.
- Meanwhile, cook the pappardelle al dente in salted water according to the instructions on the package and reserve a cup of starchy pasta water before draining.
- When the sauce is ready, stir in the pappardelle (adding some of the reserved pasta water if it looks too thick. Next, stir in the Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.
Amount Per Serving: Calories: 380Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 99mgSodium: 414mgCarbohydrates: 33gFiber: 3gSugar: 7gProtein: 33g
Nutritional information is an estimate provided by an online nutrition calculator.