The BEST Pork Ragu | Slimming World Friendly Recipe – Fatgirlskinny.net
If you’re craving a comforting, hearty meal that will impress your family and friends, look no further than this delightful Slimming World friendly Pork Ragu. Packed with rich flavours and tender pork, this dish is perfect for any occasion. Plus, it’s made with fresh vegetables like celery, onion, and grated carrot for that extra touch of speedy goodness. Let’s dive into this mouthwatering recipe.
What makes this Pork Ragu truly exceptional is its versatility. Whether you’re serving it as a cozy weeknight dinner or batch cooking every portion, it never fails to impress. The rich, savoury sauce pairs beautifully with a variety of pastas, and it’s equally delicious spooned over vegetables or served with crusty bread to mop up every last bit. You can even freeze the leftovers making this the perfect batch cook friendly recipe.
Why you’ll love this recipe….
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Incredible Depth of Flavour: The combination of pork mince, aromatic vegetables, and rich tomato sauce creates a deep, savoury flavour profile. The optional addition of red wine adds a layer of complexity, making this dish taste like it has been simmering all day.
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Hearty and Comforting: This ragu is the ultimate comfort food. The tender pork and robust sauce, served over your favourite pasta, create a meal that’s both satisfying and soul-warming. Perfect for those cold, cozy nights.
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Easy to Make: Despite its rich flavour and impressive presentation, this ragu is straightforward to prepare. With simple steps and common ingredients, it’s accessible even for novice cooks. Plus, it all comes together in one pot, making clean-up a breeze.
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Versatile and Family-Friendly: This pork ragu is a crowd-pleaser. It’s perfect for family dinners, entertaining guests, or meal prep for the week. You can serve it over different types of pasta, polenta, or even use it as a filling for lasagna. Kids and adults alike will love it.
Can I Swap the Pork For Something Else?
Absolutely! This recipe is versatile and can be easily adapted to suit your preferences or dietary restrictions. Here are some great alternatives to pork mince:
- Beef Mince: Beef mince will give the ragu a rich, robust flavour. It’s a classic choice for ragu and pairs well with the tomato-based sauce. Follow the recipe as is, substituting beef mince for pork mince.
- Turkey or Chicken Mince: Using turkey or chicken mince will result in a lighter, leaner ragu. It’s a great option if you’re looking for a lower-fat alternative. These meats cook a bit faster than pork, so keep an eye on the cooking time to prevent overcooking. You might also want to add a bit more seasoning to compensate for their milder flavour.
- Lamb Mince: Lamb mince will give the ragu a distinct, slightly gamey taste. It’s a delicious option if you enjoy bold, rich flavours. Lamb mince is generally fattier, so you may want to drain some of the fat after browning if it seems excessive.
- Vegetarian or Vegan Mince: Plant-based mince, made from soy, pea protein, or other vegetables, is a great option for vegetarians or vegans. These substitutes often mimic the texture of meat quite well. Most vegetarian or vegan minces cook quickly, so adjust the cooking time accordingly. Be sure to taste and adjust the seasoning, as plant-based proteins can be a bit bland compared to meat.
Batch Cook – Storage Information
Batch cooking is a fantastic way to save time and ensure you have delicious meals ready to go. Here’s how you can store your Pork Ragu to maintain its flavour and quality:
Storing in the Refrigerator
Allow the ragu to cool to room temperature before storing. This helps prevent condensation, which can dilute the sauce. Transfer the ragu to airtight containers. This will help keep it fresh and prevent it from absorbing any odours from the fridge. The ragu can be stored in the refrigerator for up to 3-4 days.
Freezing the Ragu
Make sure the ragu is completely cool before transferring it to the freezer. Divide the ragu into portion-sized containers or freezer bags. This makes it easy to thaw only what you need. Clearly label each container or bag with the date it was made. This helps you keep track of how long it’s been stored. The ragu can be stored in the freezer for up to 3 months. Thaw overnight.
Reheating
- Reheating on the Stovetop: Reheat the ragu in a saucepan over medium heat, stirring occasionally, until it’s heated through. You may need to add a splash of water or stock if the sauce has thickened too much.
- Reheating in the Microwave: Place the ragu in a microwave-safe dish, cover, and heat on high in 1-minute increments, stirring in between, until it’s hot.
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Best Ever Pork Ragu
- 500g Lean Pork Mince (5% fat or less)
- 1 Onion [Diced]
- 2 Carrots [Grated]
- 1 Stick of Celery [Finely diced]
- 3 Cloves Garlic [Crushed]
- 400g Chopped Tomatoes
- 2 tbsp Tomato Puree
- 250ml Chicken Stock
- 1 tsp Oregano
- 1 tsp Basil
- 1 Bay Leaf
- Salt and Pepper [To Season]
- 400g Dried Pasta [Your Choice of pasta]
- Low Calorie Cooking Spray
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Spritz a pan with a little low calorie cooking spray.
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Add the onion and celery, and sauté for about 5 minutes until softened. Add a splash of water if it starts to stick.
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Add the grated carrots and garlic, and cook for another 2-3 minutes. Again adding a splash of water if needed.
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Increase the heat to medium-high. Add the pork mince to the pan, breaking it up with a spoon. Cook until the pork is browned and cooked through, about 5-7 minutes.
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Add the chopped tomatoes, tomato puree, chicken stock, oregano, basil, bay leaf, and a good pinch of salt and pepper. Mix everything together until well combined.
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Reduce the heat to low, cover the pan with a lid, and let the ragu simmer gently for at least 25/30 minutes, stirring occasionally.
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While the ragu is simmering, cook the pasta according to the package instructions. Drain the pasta and set aside.
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Remove the bay leaf from the ragu.
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Drain the pasta and add to the ragu. Add the pasta to the ragu and mix together making sure all of the pasta is covered and serve.
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