Go Back
–+ servings
Print

Mince Pork Ragu (0 syns)

This is dish is really delicious – kind of morrocan-italian in flavour – weird I know, but nevertheless lush. You can use mince chicken if you want or Quorn. It can be frozen for later too.
Course Dinner, Lunch
Cuisine European
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 onion finely chopped
  • 3 cloves garlic crushed (or 1 large cube)
  • 1 large red chilli finely chopped – with seeds if you want an extra kick (I prefer without)
  • 1.5 tsp ground cinnamon
  • 500 g extra lean pork mince
  • 150 g cherry tomatoes halved
  • 400 g tin chopped tomatoes
  • 1 chicken stock cube or 1 chicken stock gel.
  • 8 tbsp fresh finely chopped basil or 3 tsp of the dried stuff
  • 1 courgette – roughly chopped into 1-2 cm cubes optional
  • Handful or two of mushrooms – halved (optional)
  • Salt and pepper to season
  • Pasta – any type

Method

  1. Put a splash of oil (use fry light if you are doing slimming world) in a frying pan, and cook the onions, chilli and garlic, until softened, but not browned.
  2. Add the pork mince and the cinnamon and cook until the pork is browned (3-4 mins)
  3. Add the tomatoes, stock and basil, mushrooms and courgette. Can add courgettes at step 5 – ten mins before cooking is over if you want them to have some crunch.
  4. Season well (? half tsp salt and half tsp pepper) – keep tasting.
  5. Bring to the boil, then cover and simmer on low heat for 20 mins.
  6. Boil the pasta in a separate pan, drain and mix with the ragu when cooked, sprinkle with Parmesan cheese if you want.