Wiltshire Village Meats

RECIPE

Pork Ragu

 Suitable cuts: lean minced pork, lean dry cured bacon
Serves:4
Cooking Time Detail: about 30 minutes

Ingredients:

  • 450g (1lb) Lean minced pork
  • 3 rashers lean dry cured bacon
  • 2 cloves garlic
  • 1 onion
  • 1 carrot
  • 1 courgette
  • 400g can chopped tomatoes
  • 30ml tomato or sun-dried tomato puree
  • 8 sun dried tomatoes
  • parmesan cheese
  • fresh basil to garnish


    • Method:

    Place the minced pork, chopped bacon, crushed garlic and finely chopped onion in a non-stick pan over a low heat and cook until some juices run out. Increase the heat and cook the meat for 4-6 minutes or until browned. If you do not have a non-stick saucepan use 5ml (1tsp) oil.

    Add 1 carrot, finely chopped, and 1 courgette, sliced, cook for 1-2 minutes. Add the can of tomatoes, tomato puree and chopped sun-dried tomatoes, and bring to the boil and simmer for approximately 25 minutes.

    Serving Suggestion:

    Serve with fresh spaghetti, parmesan shavings and fresh basil, roughly torn and a mixed green salad, drizzled with your favorite dressing.

    To make more child friendly you could take out the basil and sun-dried tomatoes and add canned sweetcorn.

    Recipe adapted from www.loveporklovelife.co.uk