A Glug of Oil

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Pork Ragu with Rigatoni Pasta

A nice steaming bowl of pasta with a lovely rich meat sauce is always a good thing.  I usually make ragu with half beef and half pork mince, but my freezer failed me there was no beef mince to be found!  Anyway, all was okay as this turned out just as tasty.

Bowl of Pork Ragu with Pasta

If you've never tried Sacla sun-dried tomato paste then you haven't lived, marvelous stuff. Rich and sweet tasting and great in pasta dishes or soups - just saying!

Yield: 2

Pork Ragu with Rigatoni Pasta


400g minced pork - buy the one with the lowest content
extra virgin olive oil - a couple of glugs for frying
1 large onion - finely chopped
1 large carrot -finely grated
2 fat cloves garlic - finely chopped
2-3 tablespoons of Sacla Sun-dried tomato paste
a good pinch of dried oregano
a pinch of nutmeg
1 x 400g tin of good quality Italian chopped tomatoes
100ml of good red wine
sea salt and freshly milled black pepper to taste
250g Rigatoni pasta 
Freshly grated Parmesan (Parmigiano Reggiano) to serve.


In a large frying pan, heat up a tablespoon or so of olive oil and throw in the pork mince.  Cook whilst stirring and breaking up the mince until it's nicely browned.  Remove and set aside.

In the same pan (no need to wash it) add another glug of oil and add in the onion, carrot and garlic.

Cook over a medium heat stirring constantly until the onion is soft but not coloured. 

Put the pork mince back in along with the sun-dried tomato paste, oregano and a pinch of nutmeg.  Give it a stir and pour in the wine.  Cook for another 2 minutes followed by the tin of tomatoes including the juice.

Cook over a medium heat until the sauce has thickened.  Taste and season with black pepper and sea salt.

Meanwhile cook about 250g of  Rigatoni pasta in salted water according to the packet instructions and to your liking.  Drain and stir through the meat sauce.

Serve piping hot and grate over some Parmesan.
Created using The Recipes Generator

Bowl of Pork Ragu with Pasta

You can see more lovely ragu recipes here:

Gary's Slow Cooked Pork and Lamb Ragu and Sausage Ragu Stuffed Courgettes by Kavey.


  1. I could just eat that for my lunch, right now! Love a hearty bowl of pasta...

  2. Nothing like a homemade ragu, when you want comfort food!

  3. Looks like that would be good to stockpile in the freezer. I usually make my pasta sauces with beef but I should try pork for a changge.

  4. That looks absolutely amazing - especially since all I got was a half a piece of stale old cake for dinner :'-( Absolutely amazing!

  5. It's hard to beat a good ragu, especially as the nights grow chillier...


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