Kester Hodgson's take on Classic Tomato & Garlic Ragú with Pasta
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Built by the community using 400g pasta (rigatoni, pappardelle, or spaghetti), 2 x 400g tins chopped tomatoes, 2 tbsp tomato paste, 1 large onion, finely diced, 4 cloves garlic, finely sliced, 2 tbsp olive oil, 1 tsp dried mixed herbs (oregano, basil, thyme), 1 tsp sugar (white or brown), 1 vegetable stock cube, crumbled in, Salt and black pepper to taste, Small knob of butter, to finish
Fresh from Kester Hodgson's kitchen — inspired by Classic Tomato & Garlic Ragú with Pasta. Ground pork brings a rich, fatty depth to this ragú, transforming a simple pantry sauce into a proper meaty affair with extra body and savouriness.
Cooking Ability Level
Prep
15 mins
Cook
55 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
620
Ingredients
- 400g pasta (rigatoni, pappardelle, or spaghetti)
- 500g ground pork (mince)
- 2 x 400g tins chopped tomatoes
- 2 tbsp tomato paste
- 1 large onion, finely diced
- 4 cloves garlic, finely sliced
- 2 tbsp olive oil
- 1 tsp dried mixed herbs (oregano, basil, thyme)
- 1 tsp sugar (white or brown)
- 1 chicken stock cube, crumbled in
- Salt and black pepper to taste
- Small knob of butter, to finish
1. Heat the olive oil in a wide, heavy-bottomed pan over a medium-low heat. Add the diced onion with a pinch of salt and cook gently for 10–12 minutes, stirring occasionally, until soft, golden, and beginning to caramelise. Don't rush this — it builds the flavour base of the sauce.
2. Add the sliced garlic and cook for another 2 minutes until fragrant and just turning golden at the edges.
3. Turn the heat up to medium-high. Add the ground pork to the pan, breaking it up well with a wooden spoon. Cook for 6–8 minutes, stirring and pressing, until the mince is fully browned with no pink remaining and any excess moisture has cooked off. The meat should start to catch and colour slightly — this browning adds depth. Season well with salt and black pepper at this stage.
4. Stir in the tomato paste and cook it out for 2 minutes, pressing it into the meat and around the pan. It should deepen in colour slightly.
5. Pour in both tins of chopped tomatoes. Stir well, scraping up any sticky bits from the base of the pan.
6. Add the dried herbs, crumbled stock cube, and sugar. Stir to combine. Note: a chicken stock cube is used here rather than vegetable — it complements the pork much better.
7. Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 30–35 minutes, stirring every 5–10 minutes, until the sauce is thick, dark red, and glossy and the pork is completely tender. The longer cook time compared to a plain tomato sauce allows the meat to fully break down into the sauce. If it catches, add a small splash of water.
8. When the sauce is nearly done, bring a large pot of well-salted water to a rolling boil. Cook the pasta according to the packet instructions until al dente. Before draining, scoop out a mugful of the starchy pasta water.
9. Drain the pasta and add it directly to the ragú. Toss vigorously over a medium heat, adding splashes of pasta water to loosen and help the sauce cling. The starchy water is especially useful here as the meaty sauce is thicker and needs help coating the pasta. Finish with a small knob of butter and toss once more.
10. Serve immediately in warm bowls. A drizzle of good olive oil over the top finishes it off perfectly.
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Nutrition per Serving
620
Calories
38g
Protein
62g
Carbs
22g
Fat