Pork Mince Ragu with Penne Pasta (35 Minutes)
This Tasty Pork Mince Ragu and Penne Pasta is a simple yet flavorful dish that's perfect for quick weeknight dinners. Lean pork mince is sautéed with aromatic ingredients like garlic, onions, cinnamon, and paprika, and then simmered with fresh Italian tomatoes and baby Pomodorino for a rich, wholesome sauce. To keep it light and nutritious, this meal uses a small portion of penne pasta, balancing it with a protein-packed ragu that's delicious and budget-friendly. With just a few basic ingredients, this slimming-friendly recipe comes together in 35 minutes for a hearty, satisfying meal.
Equipment
Large non-stick frying pan (28cm / 11-inch)
Medium saucepan for pasta
Wooden spoon
sharp knife
Chopping board
Colander
Ingredients
1.75 pounds ground pork (minced pork) - (lean) minced pork, about 1 lb 12 oz — makes approximately 4 x 200g ragu portions- 4 medium Italian tomatoes - chopped
- 5 oz baby Pomodorino tomatoes - fresh, about 150 g
1 teaspoon cinnamon
½ teaspoon paprika
2 cloves garlic - finely chopped- 1 piece chicken stock pot or gel stock cube - such as Knorr, or 1/2 standard chicken stock cube dissolved in 2 tablespoons boiling water
1 large onion - finely chopped- ⅓ oz basil leaves - (fresh) roughly chopped, about 8-10 leaves (10 g)
1 medium red chilli - finely chopped
3.5 oz penne pasta - uncooked weight, 50g per serving
2 tablespoons olive oil - 30ml
1 pinch salt - to taste
1 pinch ground black pepper - (freshly ground) to taste
Instructions
- Heat the olive oil in a large non-stick frying pan over medium heat. Add the finely chopped onion, garlic, and red chilli. Sauté for 5-6 minutes, stirring occasionally, until the onion is softened and golden brown.2 tablespoons olive oil, 1 large onion, 2 cloves garlic, 1 medium red chilli
- Add the lean pork mince to the pan, breaking it up with a wooden spoon. Cook for 6-7 minutes over medium-high heat until browned all over, with no pink remaining.1.75 pounds ground pork (minced pork)
- Sprinkle in the cinnamon and paprika, then stir well to coat the mince evenly. Cook for 1 minute until the spices are fragrant.1 teaspoon cinnamon, 1/2 teaspoon paprika
- Add the chopped Italian tomatoes and the chicken stock pot (or dissolved stock cube). Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.4 medium Italian tomatoes, 1 piece chicken stock pot or gel stock cube
- Once the sauce has simmered for 3-4 minutes and the stock has been absorbed, add the baby Pomodorino tomatoes whole. Stir gently and continue simmering for 8-10 minutes until the tomatoes have softened and begun to burst.5 oz baby Pomodorino tomatoes
- When the ragu is thick and rich, remove from the heat and stir through the roughly chopped fresh basil. Season to taste with salt and freshly ground black pepper.1/3 oz basil leaves, 1 pinch salt
- While the ragu simmers, bring a medium saucepan of salted water to a rolling boil. Cook 100g of penne pasta (50g per serving) according to the packet instructions until al dente. Drain in a colander, reserving 2 tablespoons of pasta water.3.5 oz penne pasta
- Divide the cooked penne between two warmed bowls. Spoon approximately 200g of the pork ragu over each portion of pasta, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately with an extra basil leaf on top if desired.
Notes
Storage: Keep ragu and cooked pasta in separate sealed containers in the fridge for up to 3 days. The ragu also freezes well in 200g portions for up to 2 months.
Reheating: Warm ragu in a small saucepan over medium heat with a splash of water, stirring until piping hot (at least 165°F / 74°C). Cook fresh pasta rather than reheating leftover cooked penne.
Substitution: Swap pork mince for beef, turkey, or chicken mince — if using a fattier mince, drain excess fat after browning before adding the tomatoes.
Make-ahead: The ragu improves overnight as the cinnamon and paprika meld into the tomato base. Make a double batch of sauce and freeze half.
Pro tip: Don't rush the onion, garlic, and chilli base — cook them until the onion is properly golden (about 5-6 minutes) before adding the mince. This builds the deep savoury flavour the tomatoes absorb as the sauce simmers.
Nutrition
Serving: 1servingCalories: 1441kcalCarbohydrates: 56gProtein: 77gFat: 100gSaturated Fat: 33gPolyunsaturated Fat: 10gMonounsaturated Fat: 48gCholesterol: 286mgSodium: 738mgPotassium: 1942mgFiber: 6gSugar: 11gVitamin A: 2366IUVitamin C: 69mgCalcium: 135mgIron: 6mg
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