An easy and tasty slow cooker pork ragu made with lean pork mince.
No frying required — simply add the ingredients to your slow cooker, set it, and return home to a rich, comforting pork mince ragu.
This slow-cooked pork ragu is a delicious alternative to a beef-based slow cooker spaghetti bolognese and is just as comforting. It only takes about 10 minutes to cook pasta to serve with the ragu.
👩🍳 Love slow cooker dinners? Try an easy slow cooker sausage casserole next!
✔️ Why you’ll love this recipe!
- A simple dump-and-go slow cooker pork mince recipe.
- Made with easy-to-find ingredients.
- No browning of the mince needed.
- Perfect for batch cooking and freezing.
- Pairs beautifully with pasta for an easy midweek dinner.
“Such a tasty slow cooker ragu. Pork mince makes a nice change from beef mince and is much lighter!” Laura
🛒 Ingredient notes
Pork – Use lean pork mince (around 8% fat) for a lighter ragu.
Bacon lardons – Smoked bacon lardons or pancetta add depth of flavour.
Onion – 1 brown onion, finely chopped.
Garlic – 4 cloves, peeled and chopped.
Carrot – 1 carrot, finely chopped (peeling optional).
Celery – 1 stalk, finely chopped (remove any stringy bits).
Passata – 400 ml passata for a smooth sauce; use chopped tomatoes if you prefer a chunkier texture.
Tomato purée – 1 tablespoon to boost richness.
Bay leaf – fresh or dried.
Thyme – dried thyme works well; swap for Italian seasoning or oregano if you like.
Worcestershire sauce – adds a subtle tang.
Sugar – balances tomato acidity.
Salt & pepper – to season.
Parsley – chopped, for garnish (or use basil).
🔪 How to make pork mince ragu in a slow cooker
The recipe card with ingredient quantities and step-by-step instructions is below.
One: Place all ingredients (except parsley) into the slow cooker basin.
Two: Stir well with a wooden spoon, breaking up the mince.
Three: Cook on low for 7–8 hours, or on high for 5–6 hours. For a thicker sauce, remove the lid for the final hour. Serve with pasta and grated Parmesan, garnished with parsley.
Top Tips
- Use a mini chopper to finely dice the vegetables for an even texture.
- Browning the mince first is optional—it’s only for appearance and extra caramelised flavour.
- Choose lean pork mince when you skip browning to avoid excess fat in the finished dish.
🍴 Serving suggestions
Serve the ragu over long or wide pasta (tagliatelle, spaghetti or pappardelle) or short pasta like rigatoni. A crisp green salad and cheesy garlic bread or focaccia are excellent accompaniments. Leftovers work well with jacket potatoes or layered into a simple lasagne.
📖 Variations
- Add a splash of red wine for extra depth.
- Swap in turkey mince for a leaner option.
- Use fresh herbs instead of dried thyme.
- Add finely chopped mushrooms, peppers, or other vegetables.
- Stir in baby spinach or kale during the last 30 minutes of cooking.
- For spice, add chopped red chilli or chilli flakes.
- Cook in an Instant Pot or pressure cooker if preferred.
- Use boneless pork shoulder and shred the meat after slow cooking for a different texture.
🥡 Storage
Store – Cool the ragu, then refrigerate in an airtight container for up to 3 days.
Reheat – Warm in a saucepan over the hob or in the microwave until piping hot.
Freeze – Freeze in a freezer-safe container for up to 3 months. Defrost in the fridge before reheating.
❓ Frequently asked questions
Whisk 1 tablespoon of cornflour (cornstarch) with 1 tablespoon cold water and stir it into the slow cooker during the final hour. Alternatively, remove the lid for the last hour to reduce and thicken the sauce.
Yes. Double the ingredients and use a larger slow cooker or split the batch between two slow cookers.
Yes. Prepare the ragu the day before and refrigerate. Reheat gently on the hob or in the slow cooker when ready to serve.
😋 More slow cooker recipes
-
Slow Cooker Chinese Beef
-
Slow Cooker Lamb Breast Recipe
-
Easy Slow Cooker Red Cabbage Recipe
-
Easy Slow Cooker Roast Beef Recipe
Tried it? Let me know and rate it below. Tag @effortlessf00d on Instagram — I’d love to see your cooking! Subscribe for more recipes.
Recipe
Slow Cooker Pork Ragu
Equipment
- Chopping board
- Knife
- Slow cooker
Ingredients
- 500 g pork mince (lean)
- 200 g smoked bacon lardons or pancetta
- 4 garlic cloves, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 400 ml passata (or chopped tomatoes)
- 1 tablespoon tomato purée
- 1 bay leaf
- 2 teaspoons dried thyme
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon parsley, finely chopped (for garnish)
Instructions
- Place all ingredients except the parsley into the slow cooker basin.
- Stir thoroughly with a wooden spoon, breaking up the mince so it is evenly distributed.
- Cook on low for 7–8 hours or on high for 5–6 hours. For a thicker sauce, remove the lid for the last hour of cooking. Garnish with parsley and serve over pasta with grated Parmesan.
Notes
- Finely chop vegetables with a mini chopper for a smooth texture.
- Browning the mince first is optional and only affects colour and extra caramelised flavour.
- Use lean pork mince if you aren’t browning to limit excess fat.
Variations:
- Add red wine for depth.
- Use turkey mince or mix pork and beef mince.
- Stir in extra vegetables or leafy greens near the end of cooking.
Storage:
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 3 months; defrost in the fridge before reheating.
Nutrition:
The nutritional information is approximate and will vary depending on ingredients and portion sizes.