This delicious Jamie Oliver Pork Mince Pasta is a comforting, hearty meal perfect for family dinners. Made with creamy milk-based ragù, tender pork, and veal, it’s paired with nutritious greens and stuffed into cannelloni for a fun twist. Easy to customize with everyday ingredients, it’s a flavorful dish that’s golden, bubbling, and irresistibly satisfying.
Ingredients Needed
- 2 onions, finely chopped
- 2 sticks celery, finely chopped
- 4 cloves garlic (2 for ragù, 2 for greens), peeled and finely chopped
- 2 medium leeks, white parts only, finely chopped (save green parts for stock)
- 500g (1lb 2oz) Maris Piper potatoes, peeled and diced into ½cm (¼ inch) cubes
- 15g (½ oz) fresh thyme, tied into a bundle
- 40g (3 tbsp) unsalted butter
- 1 tbsp olive oil
- 4 fresh bay leaves
- 500g (1lb 2oz) minced rose veal
- 500g (1lb 2oz) minced higher-welfare pork shoulder
- 300ml (1¼ cups) white wine
- 1 whole nutmeg, for grating
- 2 tbsp plain flour (all-purpose flour)
- 2 litres (8 cups) semi-skimmed milk (2% milk)
- Sea salt and freshly ground black pepper
- ½ tsp dried red chilli flakes
- 500g (1lb 2oz) stinging nettles (leaves only; wear gloves)
- 500g (1lb 2oz) baby spinach
- 240g (8½ oz) mixed cheese (e.g., Cheddar, Lancashire, Berkswell), grated
- 250g (9 oz) dried cannelloni tubes
- 200g (7 oz) button mushrooms, trimmed and finely sliced
- 1 tbsp olive oil
How To Make Pork Mince Pasta
- Preheat the oven: Preheat your oven to 160ºC/325ºF/gas 3.
- Prepare the ragù: Melt 20g (1½ tbsp) butter with 1 tbsp olive oil in a large pan over low heat. Add onions, celery, garlic, leeks, potatoes, bay leaves, and thyme. Cover and cook for 15 minutes, stirring occasionally, until softened.
- Brown the mince: Add veal and pork to the pan. Increase heat to medium-high, breaking up the meat, and cook for 10 minutes until browned.
- Add wine and seasonings: Pour in white wine and let it boil until evaporated. Grate in ½ a nutmeg, stir in flour and gradually pour in the milk. Season with salt and pepper. Cover with damp greaseproof paper and bake in the oven for 2 hours.
- Prepare the greens: Heat a large baking dish over medium heat with the remaining butter and 2 tbsp olive oil. Add the remaining garlic, chilli flakes, nettles, and spinach in batches. Cook for 10 minutes until softened and spread evenly over the dish’s base.
- Assemble the dish: Strain liquid from half the ragù and set aside. Mix the remaining ragù with half the cheese. Turn oven up to 180ºC/350ºF/gas 4. Stuff cannelloni tubes with the ragù using a piping bag or teaspoon and arrange over the greens. Pour reserved liquid over the top.
- Top and bake: Sprinkle with the remaining cheese, top with sliced mushrooms, and drizzle with 1 tbsp olive oil. Bake for 40–45 minutes until golden and bubbling. Grill for 5 minutes for extra color.
- Serve: Let rest for 30 minutes before serving. Enjoy with a seasonal salad for added crunch!
Recipe Tips
- Handle nettles carefully: Wear gloves while washing and prepping nettles to avoid stings. Cooking them will remove their sting completely.
- Don’t skip the milk in the ragù: The milk helps create tender, ricotta-like curds that make the sauce creamy and delicious.
- Cool the ragù before stuffing: Let the ragù cool slightly before stuffing the cannelloni to make the process easier and less messy.
- Rest before serving: Allow the dish to rest for 30 minutes after baking so the flavors settle and the sauce thickens perfectly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pork Mince Pasta cool to room temperature. Transfer it to an airtight container and store it in the fridge for 3 days.
- Freeze: Allow the dish to cool completely. Place portions in freezer-safe containers or bags and freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 180ºC/350ºF. Cover the pasta with foil and bake for 20–25 minutes, or until heated.
Nutrition Facts
Serving Size: 1 serving (approximately 365g)
- Calories: 771
- Total Fat: 35.5g
- Saturated Fat: 16.7g
- Total Carbohydrate: 57.4g
- Dietary Fiber: 3g
- Sugars: 19.3g
- Protein: 52.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Greek Cypriot Pasta
- Jamie Oliver Sausage Pasta Bake
- Jamie Oliver Ravioli Pasta Recipe
- Jamie Oliver Gorgonzola Pasta
Jamie Oliver Pork Mince Pasta
Description
This delicious Jamie Oliver Pork Mince Pasta is a comforting, hearty meal perfect for family dinners. Made with creamy milk-based ragù, tender pork, and veal, it’s paired with nutritious greens and stuffed into cannelloni for a fun twist. Easy to customize with everyday ingredients, it’s a flavorful dish that’s golden, bubbling, and irresistibly satisfying.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 160ºC/325ºF/gas 3.
- Prepare the ragù: Melt 20g (1½ tbsp) butter with 1 tbsp olive oil in a large pan over low heat. Add onions, celery, garlic, leeks, potatoes, bay leaves, and thyme. Cover and cook for 15 minutes, stirring occasionally, until softened.
- Brown the mince: Add veal and pork to the pan. Increase heat to medium-high, breaking up the meat, and cook for 10 minutes until browned.
- Add wine and seasonings: Pour in white wine and let it boil until evaporated. Grate in ½ a nutmeg, stir in flour and gradually pour in the milk. Season with salt and pepper. Cover with damp greaseproof paper and bake in the oven for 2 hours.
- Prepare the greens: Heat a large baking dish over medium heat with the remaining butter and 2 tbsp olive oil. Add the remaining garlic, chilli flakes, nettles, and spinach in batches. Cook for 10 minutes until softened and spread evenly over the dish’s base.
- Assemble the dish: Strain liquid from half the ragù and set aside. Mix the remaining ragù with half the cheese. Turn oven up to 180ºC/350ºF/gas 4. Stuff cannelloni tubes with the ragù using a piping bag or teaspoon and arrange over the greens. Pour reserved liquid over the top.
- Top and bake: Sprinkle with the remaining cheese, top with sliced mushrooms, and drizzle with 1 tbsp olive oil. Bake for 40–45 minutes until golden and bubbling. Grill for 5 minutes for extra color.
- Serve: Let rest for 30 minutes before serving. Enjoy with a seasonal salad for added crunch!
Notes
- Handle nettles carefully: Wear gloves while washing and prepping nettles to avoid stings. Cooking them will remove their sting completely.
- Don’t skip the milk in the ragù: The milk helps create tender, ricotta-like curds that make the sauce creamy and delicious.
- Cool the ragù before stuffing: Let the ragù cool slightly before stuffing the cannelloni to make the process easier and less messy.
- Rest before serving: Allow the dish to rest for 30 minutes after baking so the flavors settle and the sauce thickens perfectly.
Jamie Oliver Pork Mince Pasta