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Pork Ragu



Ingredients (Servings: 12 )

  • 2 red onions
  • 2 cloves of garlic
  • 3 carrots
  • 2 sticks of celery
  • 1 butternut squash
  • 6 rashers streaky bacon
  • 4 tablespoons extra virgin olive oil
  • 750g minced pork
  • 750g minced beef
  • 2 wine glasses of red wine
  • 5 x 400g tins of plum tomatoes
  • 3 sprigs of fresh rosemary
  • 1 fresh bay leaf

Recipe from


1. Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.

2. Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.

3. Add the mince, breaking it up with a spoon, and cook for about 10 minutes.

4. Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.


5. Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.

6. Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.







Hinchliffe Partnership LLP New Farm Shop & Café

A high specification redevelopment of an existing Farm Shop, Restaurant & Butchery. Following a fire which devastated the original premises, and to
replace current temporary buildings - the scheme will both restore and greatly improve on these previous facilities.

Part funded by the European Agricultural Fund for Rural Development


hinchliffs catering

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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email:

Farm Shop opening times: Monday to Saturday: 9.00am to 5.30pm, Sunday: 10.00am to 4.00pm
The Rusty Bull opening times: Sunday to Thursday: 9.00am to 5.30pm, Friday and Saturday: 9.00am to Late