The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Go-faster pork ragu pasta
On your marks, get set… ragu! Fry pork mince and onion with oregano and fennel seeds while your pasta’s bubbling away. Add our faff-free garlic and sun-dried tomato pastes, fresh basil, a dash of passata and yogurt and hey presto, your pasta classic is ready in record time (AKA 20 minutes).
SWK: High protein
Plants 3
quick cook
Serving size
Ingredients
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 onion
- 250g pork mince (5% fat or less)
- 110g baby tomatoes
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 tsp fennel seeds
- 1 handful of fresh basil
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 624
Protein: 47g
Carbs: 92g
Fat: 7.3g
Ingredients
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 onion
- 500g pork mince (5% fat or less)
- 200g baby tomatoes
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 tsp fennel seeds
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 400g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh basil
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 622
Protein: 47g
Carbs: 92g
Fat: 7.2g
Go-faster pork ragu pasta
On your marks, get set… ragu! Fry pork mince and onion with oregano and fennel seeds while your pasta’s bubbling away. Add our faff-free garlic and sun-dried tomato pastes, fresh basil, a dash of passata and yogurt and hey presto, your pasta classic is ready in record time (AKA 20 minutes).
Cook time:
20 mins
Cuisine:
Italian
Food group:
Pork
Allergens: Wheat, Milk
Cooking Instructions
Boil the pasta
- Cook the pasta in boiling water for 8-9 mins, then drain.
Chop & fry
- Meanwhile, peel and finely dice the onions.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, mince, tomatoes, oregano and fennel seeds for 5 mins, breaking up the mince with a wooden spoon.
Things get saucy!
- Stir in both the pastes and cook for 1 min.
- Tip in the passata, crumble in the stock and pour in 150ml water (250ml for 4 portions). Stir well and simmer for 5-7 mins until thickened slightly.
Plate up
- Finely chop half the basil leaves.
- Remove the pan from the heat and leave to cool a little, then stir in the pasta, chopped basil and the yogurt.
- To serve, sprinkle the remaining basil leaves on top.