Leftover pork roast ragu (slow cooker)

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Recipe by Audrey Deane

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A tasty way to use up leftover roast pork from Sunday lunch - find the simple recipe at Netmums...

Prep Time 15 mins
Cook Time 8 hrs
Serves 4
Difficulty Level Easy

Preparation

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Total Time 8 hrs 15 mins
Preparation Time 15 mins
Cooking Time 8 hrs

Ingredients
Method

1 celery stick, finely chopped
1 carrot (peeled, finely diced)
1 onion (finely diced)
½ red pepper (deseeded and finely diced, optional)
½ courgette (finely diced, optional)
400g roast pork (chopped into 1cm cubes)
2 smoked bacon rashers (rinded and cut into thin slivers)
500g passata
½ tsp Italian mixed herbs
pasta (rice or jacket potatoes to serve)

Put the diced celery, carrot and onion and any other vegetables into the slow-cooker basin
Add the cubes of meat and slivers of bacon
Pour over the passata, add the herbs and stir well
Place the lid on tightly and cook on LOW for 6–8 hours until tender
Serve with pasta, rice or jacket potatoes and sprinkle with parmesan

Tips

This recipe from Audrey Deane is a great way to use up that chunk of roast pork leftover from Sunday lunch, making it a perfect dish for the start of the week. Serve with pasta or rice or with a jacket potato.