A simple Tuscan pork ragu – Plus Ate Six

A simple Tuscan pork ragu, slow cooked over a couple of hours either in the oven or on the stove top. You’ll be amazed at the depth of flavour with just a handful of ingredients.

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A very simple Tuscan pork ragu | Plus Ate Six

Have you ever looked at a recipe and thought it’s too simple or not interesting enough to give it a try?

Here’s a recipe that’s been a bit of a game changer for me. So much so that I followed it exactly the first time and then made it exactly the same the second time.

And third time out I still didn’t feel the need to change it. Which totally goes against the way I normally cook!

You may be familiar with Antonio Carlucci – he’s the Godfather of Italian cooking in the UK. With an appetite for food and wine matched only by his zest for life, his many TV series showcase his no-fuss approach to Italian cooking.

A very simple Tuscan pork argue | Plus Ate Six

Middle Eastern inspired slow cooked meatballs in a sweet, sour & spicy tomato sauce | plusatesix.com

These Middle Eastern inspired meatballs are slow cooked too!

This recipe comes from Antonio’s The Collection, a compilation of over 300 regional Italian recipes.

My first reaction looking through the book was that the recipes are so simple – which in my head I translated as too easy and uninteresting.

And then on page 126 I came across Tuscan Pasta with Pork Sauce and I may have had an epiphany.

There’s no garlic, no herbs apart from a few bayleaves and just pork mince not the usual beef/veal/pork and I was intrigued.

A very simple Tuscan pork ragu | Plus Ate Six

What resulted was a very rustic, simple yet rich pork ragu full of flavour from a long, slow cook.

If you make it once, you’ll make it again.

And then you’ll double the recipe so you always have a batch in the freezer.

5 from 3 votes


A very simple Tuscan pork ragu

A simple pork ragu that is sure to become a firm family favourite.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Servings 6
Author Antonio Carlucci


  • 6
    olive oil
  • 1
    small onion
    finely chopped
  • 1
    celery stalk
    trimmed and finely chopped
  • 1
    finely chopped
  • 400
    pork mince {not too fatty}
  • 100
    dry red wine
  • 500
  • 5-6
    bay leaves
  • salt and pepper
  • Parmesan cheese


  1. Heat oven to 150C. {Note 1}

  2. Heat the olive oil in a pan. Add the onion, celery and carrot and fry gently until soft. {Note 2}

  3. Add the meat and stir to brown a little then add the wine and let the alcohol evaporate.

  4. Stir in passata, add the bay leaves and salt & pepper. Cover and place in oven for 2 1/2 hours.{Note 3}

  5. Serve with pasta and parmesan cheese.

Recipe Notes

{Note 1} Antonio’s recipe says to cook slowly for 2 hours on the hob. I prefer to cook it slowly in the oven.

{Note 2} I put all the vegetable into a food processor together and blitzed into very small pieces to help them cook down into the sauce.

{Note 3} I left one batch in the oven for over 3 hours – don’t worry if you’re not home to look after it.

Like this recipe? PIN IT for later!

A very simple Tuscan pork ragu | Plus Ate Six

The book is full of similar recipes – no fuss, easy cooking, rustic food.

My kind of cooking and eating – and yours too I hope.

Do you have favourite ragu recipe? Do you overlook more simple recipes sometimes too?

You won't believe how delicious this SIMPLE SLOW COOKED TUSCAN RAGU is with just a handful of ingredients. This is a one pot meal you'll be making over and over again | Plus Ate Six

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