Page title and description

Meat mains
Pork and root vegetable ragu
Cook's notes
Pork mince makes an economical alternative to beef or lamb for a ragu style sauce.Ingredients
- olive oil
- 1 large onion, finely diced
- 1 celery stick, finely diced
- 400g pork mince
- 2 garlic cloves, peeled and finely chopped or crushed
- 1 good tbsp tomato purée
- 1 large sprig of rosemary, leaves very finely chopped
- 1 large glass (250ml) red wine
- 1 tin of chopped tomatoes
- chicken or veg stock (optional, or just use water)
- 300g mixed root veg (e.g. carrot, parsnip, swede, celeriac), chopped into 1-2cm dice
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
30 min
PT1H30M
-
Step 1
Heat 2 tablespoons of oil in a large pan. Add the onion and celery. Fry on a low gently for 15 minutes, stirring now and then, until softened. If it looks like catching at any point, add a splash of water. -
Step 2
Add the pork and stir-fry until it loses its bright pink colour. Add the garlic and tomato purée. Stir for 1 minute. -
Step 3
Add the rosemary, wine, tinned tomatoes and root veg. Refill the tomato tin half full with water (or use a little veg or chicken stock if you have any) and add that too. -
Step 4
Season and simmer very gently for approx 1 hour or so, until the veg is tender, giving the odd stir now and then. Keep an eye on the liquid level as it cooks, add a little more water or stock if needs be. Check the seasoning before serving.