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Slow cooker pork ragu

Pressure-cooker pork ragu

Total Time
1 hr 10 min
20 min
50 min


Olive oil

1 tbs

Pork scotch roast, raw

800 g, (Buy 1kg), fat trimmed

Brown onion

1 medium, halved, thinly sliced


1 large, finely chopped


2 stick(s), thinly sliced


3 clove(s), crushed

Fennel seeds

1 tsp, lightly crushed

Dried chilli flakes

½ tsp

Chicken stock

1½ cup(s), (375ml)

Canned diced tomatoes

400 g

Fresh rosemary

1 tbs, (2 sprigs)

Fresh thyme

1 tbs, (4 sprigs)

Balsamic vinegar

1 tbs

Fresh basil

¼ cup(s), leaves

Grated parmesan cheese

1 tbs


  1. Heat oil in a pressure cooker over high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a bowl. Reduce heat to medium. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic, fennel and chilli and cook, stirring, for 1 minute.
  2. Add stock and tomatoes and stir well, scraping base of cooker to remove any cooked-on bits. Return meat to cooker with rosemary and thyme. Secure lid and bring up to pressure over high heat. Reduce heat to stabilise pressure and cook for 35 minutes. Remove from heat and release pressure valve.
  3. When safe, remove lid from pressure cooker and lift pork onto a board. Return cooker to medium heat and stir in vinegar. Simmer, uncovered, for 5 minutes or until sauce has slightly reduced. Using 2 forks, pull pork into large chunks and return to sauce. Sprinkle with basil and parmesan to serve.


SERVING SUGGESTION: Roasted trussed tomatoes and 2 cups (300g) cooked pappardelle pasta. TIPS: We used a stovetop pressure cooker. If you have an automatic model, refer to the manufacturer’s instructions. Alternatively, prepare in an ovenproof casserole dish and cook in an oven preheated to 160°C or 140°C fan-forced for 2 hours or until tender (add more stock if necessary). Swap it: Pork for 800g lean beef chuck steak (fat trimmed, cut into 5cm pieces).