Pork & Veal Ragu

Fodmapper

November 17, 2021

Prep 10 mins

Cooking 20 mins

Level easy

Serve 6

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Ingredients

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	1 Tablespoon extra-virgin olive oil
	1 Tablespoon garlic-infused olive oil
	2 celery sticks (60g), finely sliced
	1 large carrot, peeled and grated
	1 Kg pork and veal mince
	3 x 400g cans crushed tomatoes
	2 Tablespoon tomato paste
	2 Teaspoon sugar
	1 Cup (250ml) red wine
	1 Cup (250ml) water
	2 Tablespoon apple cider vinegar
	handful basil leaves, shredded
	1 Cup finely grated Parmesan, plus extra to serve
	low FODMAP pasta, to serve

Directions

1.

Heat oils in a large saucepan over medium-high heat. Add celery and carrot. Cook, stirring, for 5 minutes or until softened. Add mince. Use a wooden spoon to break up the mince and cook for 5 minutes or until browned.

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2.

Add crushed tomatoes, tomato paste, sugar, wine, water and vinegar to the mince. Bring mixture to the boil, then reduce heat, cover and gently simmer for 8 minutes, stirring occasionally.

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3.

While mince is simmering, cook pasta according to directions on the packet. Add basil and Parmesan to the mince, stir to combine and simmer for a further 2 mins. Then serve with pasta and top with additional Parmesan and basil leaves.

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