Prep time: 15 - 20 mins
Cooking time: 3hrs
Serving: 8 people
*Modify for Low Fodmap:
- Omit onion – replace with onion infused olive oil or green leaves of leaf
- Omit garlic – replace with garlic infused olive oil, chives or green leaves of spring onion
- Use Fodmapped For You Chicken Stock
You will need
- 200ml extra virgin olive oil
- 6 cloves of garlic
- 2 brown onions - finely chopped
- 4 stalks of celery - very finely sliced
- 2 carrots - finely sliced
- 2 sprigs of rosemary
- 2 fresh bay leaves
- 800g St. Bernard's Pork collar butt
- salt flakes
- Freshly ground black pepper
- 1/2 fresh nutmeg
- 1 heaped tbsp. Ardmona Paste
- 250ml red wine
- 800g Ardmona Chopped Tomatoes
- 1L of meat stock
- 1 pkt Barilla GF Elbow Pasta
- 250g piece of pecorino
Heat 150ml olive oil in a large saucepan, add garlic, onion, celery, carrot & salt Cook until softened and caramelised, about 15 minutes, stirring regularly. Add 2 sprigs of rosemary and 2 bay leaves. Cut the pork into large 5cm dice, and place in a large bowl. Toss the pork in about 50ml extra virgin olive oil to coat all sides & season with salt & pepper. Using a fry pan or barbecue flat plate, fry the meat in batches to brown only.
Add the meat to the vegetables, grate in ½ a fresh nutmeg, stir in tomato paste, wine, tinned tomatoes and stock. Grind in some more pepper and a touch more salt. Stir, and leave to simmer on a low heat for 2- 2&1/2 hours stirring occasionally and checking there is enough liquid, add a splash of water if it looks a little dry. The ragu is ready when the meat is falling apart and the sauce is thick and silky. When the ragu is cooked, break the meat up a little by stirring more vigorously. Cook the GF penne in salted boiling water as per packet instructions.
Remove the sauce from the heat. Gently toss the freshly cooked drained pasta through the ragu and serve with a drizzle of oil over the top and grated pecorino.
- The ragu is great used in lasagne too.
- Freezes well