Pork & Veal Ragu - FODMAPPER
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...
Ingredients
- 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
More Like This
Pork Ragu Recipe | Pork Recipes | Jamie Oliver Recipes
jamieoliver.com
Pork, Veal & Mushroom Blended Ragu with Creamy Polenta | Blenditarian
blenditarian.com.au
Venison Ragu | Great British Food Awards
greatbritishfoodawards.com
Pork Rib Ragu Recipe - Great British Chefs
greatbritishchefs.com
Pork and ratatouille ragu | Recipes | WW Australia
weightwatchers.com
Pork Ragu and Noodles - Click 'N Cook
clickncook.org
Tuscan Meat and Tomato Ragu - Lidia
lidiasitaly.com
How to make Traditional Pork And Veal Ragu (bolognaise Sauce) Recipe
slurrp.com