Slow Cooker Pork & Sage Ragu

Deliciously rich and comforting, this Slow Cooker Pork & Sage Ragu is one of my new favourite recipes. This recipe needs minimal effort but is the perfect dish for a cold evening.

What is ragu?

A ragu is an Italian dish usually served with pasta. It is a meat-based sauce which also includes vegetables.

The most common meat used is beef, but ragu can be made using pork, chicken, lamb and duck.

Pork and sage are the perfect match

Pork and sage are flavours that work incredibly well together.

Pork is a meat that goes really well with a lot of herbs. But sage is my go-to herb to pair with pork.

If you love the pork and sage flavour combination make sure you check out my Mustard & Sage Sausage Rolls.

Why use two cuts of pork?

I chose to use two cuts of pork for this Slow Cooker Pork & Sage Ragu. The two cuts add a great texture to the recipe.

Pork mince is a great choice of meat for ragu as it breaks down in the sauce and coats the pasta nicely.

You can buy ground pork with different fat content. I prefer to buy the lean pork mince with around 5% fat. You do not need the extra fat content for a recipe like this. Lean pork mince is slightly more expensive so use whichever you prefer.

I also chose to add pork shoulder to this ragu to add a different texture to the ragu. When shredded the shoulder is so tender and melts into the sauce.

Do I have to brown the pork mince?

Personally I really do think you need to.

If you don’t brown the pork mince before adding it to the slow cooker, it will have a different texture. I actually find the texture quite unpleasant but I know some people don’t have a problem with this.

Browning the mince gives the finished dish the same texture as if you’d cooked it in a pan. This is the texture I like and want to achieve.

Using a combination of fresh and dried sage

I have used a mix of fresh and dried sage because I like using fresh herbs when I can. But like the convenience of dried herbs.

If you don’t have fresh sage, you can just use dried. I would add two teaspoons and then add more towards the end of cooking if you would like to. You can also use all fresh sage if you would like.

How long does this ragu take to cook?

One of my favourite things about using a slow cooker is you can adjust how long dishes cook for. If you are in more of a rush, you can set it to high. Whereas if you have more time you can set it to low.

This Slow Cooker Pork & Sage Ragu will cook on high for 5-6 hours or on low for up to 9. This makes it great for preparing in the morning before work. You can then come home to your house smelling delicious.

Keep your parmesan rinds!

I always keep the rind of the Parmesan once I have finished using it. It is fantastic for adding to dishes like this to add more delicious flavour.

I can’t remember where I read to do this, but it is apparently common in Italian cooking.

Make sure you take it out before serving as it will have done it’s job of imparting flavour into the dish.

Can I freeze this Slow Cooker Pork & Sage Ragu?

This ragu freezes really well.

When I am using my slow cooker, I always make at least four portions so I have leftovers to freeze for a quick and easy midweek meal.

If you are freezing leftovers, make sure you put them in the freezer within two hours of the dish finishing cooking.

When you want to defrost the Pork & Sage Ragu, leave it in the fridge to defrost for eight hours or overnight.

I prefer to heat it through on the hob as you can add more liquid or turn the heat up if it needs reducing. You can also reheat it in the microwave. Make sure the ragu is piping hot before serving.

What to serve this Slow Cooker Pork & Sage Ragu with

I like to serve this ragu with rigatoni as I like the way the sauce sticks to the ridges in the pasta. You can obviously serve it with whichever pasta you like.

If you don’t want to serve it with pasta, you could serve this Slow Cooker Pork & Sage Ragu with rice or soft polenta. Polenta is a common accompaniment to ragu in Italy.

I do recommend serving this ragu with a grating of Parmesan.

If you would like to make it a bit more of a feast, you could serve my Garlic & Parsley Dough Balls or Air Fryer Garlic Bread.

Other recipes you might like

• Ravioli Lasagne
• Slow Cooker Pork & Mustard Stew
• Slow Cooker Pulled Pork
• Bolognese Sauce
• Comforting Pork & Paprika Goulash Bake

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