Pork & Veal Ragu

Prep 10 mins

Cooking 20 mins

Level easy

Serve 6

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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



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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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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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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