Versatile meat ragù

Pork Ragu

Serves 12

  • 4 tablespoons extra virgin olive oil

  • 6 rashers higher-welfare streaky bacon, sliced

  • 2 red onions, peeled and finely chopped

  • 2 cloves garlic, peeled and finely chopped

  • 2 sticks celery, trimmed and sliced

  • 1 butternut squash, peeled and chopped

  • 3 carrots, peeled and chopped

  • 750 g higher-welfare minced pork

  • 750 g minced beef

  • 2 wineglasses red wine

  • 5 x 400 g tinned plum tomatoes

  • 3 sprigs of fresh rosemary

  • 1 fresh bay leaf

  • sea salt

  • freshly ground black pepper

Heat the oil in a very large casserole-type pan and add the bacon. Then add the onion, garlic, celery, squash and carrot, and cook very gently for about 15 minutes until soft. Add the mince, break it up with a wooden spoon and cook for about 10 minutes.



Turn the heat up, pour in the wine and simmer for a few minutes. Add the tomatoes, then fill an empty tin twice with water and add this to the pan too. Drop in the rosemary sprigs and bay leaf, and season with salt and pepper. Bring to the boil and simmer for 1½ hours with the lid on. After this time, if the ragù is still quite liquid, remove the lid, turn the heat up and simmer for a few more minutes to reduce.



Eat straight away if you like. If you're making this ahead of time, then allow to cool and divide between three containers or plastic freezer bags. Stick a label on with the date, name of the dish, and what to serve it with. It can be kept in the fridge for 3 days or freezer for 2 months. If you freeze it, remember to give instructions to defrost in the fridge before reheating until piping hot.

Nutritional Information

Versatile meat ragù

A brilliant, veg-packed all-rounder

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This tasty combo of beef and pork mince is great in pies, on pasta or with rice
Serves 12
2h 15m
Super easy
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Method

This tasty ragù will feed your family easily for three days. By serving it with pasta, topped with creamy mash (shepherd's pie-style) and with crusty bread, there's no getting bored! If you buy mince in the supermarket, it usually comes in 500g packets. So, it might be easier to use, for example, 1kg of pork mince and 500g of beef mince. Just make sure you use a kilo and a half in total.

Heat the oil in a very large casserole-type pan and add the bacon. Then add the onion, garlic, celery, squash and carrot, and cook very gently for about 15 minutes until soft. Add the mince, break it up with a wooden spoon and cook for about 10 minutes.

Turn the heat up, pour in the wine and simmer for a few minutes. Add the tomatoes, then fill an empty tin twice with water and add this to the pan too. Drop in the rosemary sprigs and bay leaf, and season with salt and pepper. Bring to the boil and simmer for 1½ hours with the lid on. After this time, if the ragù is still quite liquid, remove the lid, turn the heat up and simmer for a few more minutes to reduce.

Eat straight away if you like. If you're making this ahead of time, then allow to cool and divide between three containers or plastic freezer bags. Stick a label on with the date, name of the dish, and what to serve it with. It can be kept in the fridge for 3 days or freezer for 2 months. If you freeze it, remember to give instructions to defrost in the fridge before reheating until piping hot.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 393
    20%
  • Carbs 14.9g
    6%
  • Sugar 10.9g 12%
  • Fat 19.4g 28%
  • Saturates 6.4g 32%
  • Protein 30.5g 68%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 tablespoons extra virgin olive oil

  • 6 rashers higher-welfare streaky bacon, sliced

  • 2 red onions, peeled and finely chopped

  • 2 cloves garlic, peeled and finely chopped

  • 2 sticks celery, trimmed and sliced

  • 1 butternut squash, peeled and chopped

  • 3 carrots, peeled and chopped

  • 750 g higher-welfare minced pork

  • 750 g minced beef

  • 2 wineglasses red wine

  • 5 x 400 g tinned plum tomatoes

  • 3 sprigs of fresh rosemary

  • 1 fresh bay leaf

  • sea salt

  • freshly ground black pepper