Pork Ragu Recipe


Pork Ragu Recipe

Serves 3

This pork ragu recipe is easy to whip up and you can pair it with a variety of side dishes to make a delicious meal.

Pork Ragu Recipe


1 large onion
8 pork sausages
1 tsp olive oil
2 – 3 cloves of garlic
400g tinned tomatoes
2 – 3 chillies
1 tbsp curry ketchup
1 tbsp soy sauce
1 tbsp Worcester sauce


Peel and chop the onion and soften in a saucepan by lightly frying using the olive oil. Add the garlic. I prefer to use lazy garlic as it’s more convenient, but freshly pressed garlic will also work.

Whilst the onion is cooking, lightly slice down the side of the sausages and peel away the sausage meat from the skin. The skin can be discarded. Add the sausage meat to the saucepan.

Allow the sausage meat and onion to brown a little, stirring regularly.  You’ll want to break up the sausage shape of the meat, so that you end up with more of a mince consistency.

Once the meat has browned a little, add the tinned tomatoes, the curry ketchup, soy sauce, Worcester sauce and the chillies.

Turn the heat down to low and allow the ragu to simmer for 30 – 40 minutes, stirring regularly to avoid it sticking and burning. The liquid should reduce down to give you a lovely rich sauce.

Serve with pasta, rice, crusty bread or potato. I like to serve mine with a portion of papardelle pasta, which is large, flat pasta noodles, similar to wide fettuccine, and a sprinkling of cheese. Hope you enjoy my pork ragu recipe.

Pork Ragu Recipe from Life Loving

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5 thoughts on “Pork Ragu Recipe

  1. I love meals like these for times when it’s just me and my minis (daddy and older brother being gone). I am really not an eat dinner kind of person but know that it’s part of my duty as a mother to make sure the family is fed every night. Thank you for sharing this recipe with #foodpornthursdays.

    • Sally Sally says:

      Thanks for stopping by Trista and hosting the linkie. Yes it’s a great dish, we cook this one on a regular basis.

    • Sally Sally says:

      Ooh! One for me to try Martin. I always use pork, but I bet it’s delicious with lamb too. If it’s cooked for that time, I bet that almost melts in the mouth. Yum!

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