Simple Pork Ragu
40 minweeknight4 servingshigh-protein
Ingredients
- Pasta300 gOn hand
- Ground pork400 gOn hand
- Onion1 medium, dicedOn hand
- Carrot1 medium, gratedOn hand
- Celery1 stalk, finely diced (optional)optional
- Milk100 mlOn hand
- Canned tomatoes700 g (2 cans)On hand
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Steps
- 1
Fry the onion, carrot and celery in olive oil until soft.
6 min
- 2
Add the ground pork and cook until browned through, 160°F / 71°C.
7 min
- 3
Stir in the canned tomatoes.
1 min
- 4
Simmer the ragu uncovered until thick and glossy.
12 min
- 5
Stir in the milk.
1 min
- 6
Simmer two minutes more.
2 min
- 7
Boil the pasta in well-salted water until al dente.
10 min
- 8
Toss the drained pasta through the ragu.
1 min
Cook’s note. A splash of milk at the end rounds off the acidity of the tomatoes.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.