Greek Style Pork and Olive Ragu
with Spaghetti and Greek Style Cheese
- Sulphites
- Cereals containing gluten
- Milk
A quicker version of a rich Greek pork ragù, this easy pasta dish only needs two pans - one for the sauce, one for the pasta. Greek olives impart an authentic flavour whilst the tomatoey sauce makes the pork something special.
Ingredients
240 grams
British Pork Mince
2 unit(s)
Garlic Clove
60 grams
Tomato Puree
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Worcester Sauce
(Contains: Cereals containing gluten)
180 grams
Spaghetti
(Contains: Cereals containing gluten)
30 grams
Green Olives
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1.5 tsp
Sugar
250 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a large, wide-bottomed saucepan on medium-high heat.
Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the garlic and tomato puree to the pan. Stir-fry until fragrant, 1 min.
Stir through the mixed herbs, red wine stock paste, Worcester sauce and the sugar and water for the sauce (see pantry for both amounts).
Bring the ragu to the boil, cover the pan with a lid, then lower to a simmer.
Cook until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.
When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan.
Drizzle with oil and stir through to stop it sticking together.
When everything's ready, stir the butter (see pantry for amount), olives and cooked pasta through the ragu.
Taste and season with salt and pepper if needed. Add a splash of water if you need to loosen the sauce.
Share the ragu and pasta between your serving bowls.
Crumble over the Greek style salad cheese, top with a handful of rocket and a drizzle of oil over the leaves to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-savoury sauce divides opinion — some find the balance just right, while others suggest reducing the sugar slightly if you prefer a less sweet result.
- Ease of prep: Quick and straightforward to pull together, with minimal hands-on time and only two pans needed.
- Suggestions: Use around 100ml of water for the sauce rather than the full 250ml to avoid a watery result and reduce simmering time. Draining excess fat from the pork mince thoroughly also helps keep the dish from feeling too oily.
- Next-day meals: Some found the olive saltiness quite pronounced; using just one portion of olives or adding them after serving works well if you prefer a milder finish.
- Portions: The sauce stretches well — doubling the pasta is an option for bigger appetites without needing extra sauce.
