Pork and root vegetable ragu recipe image

Print Pork and root vegetable ragu

This is a rich-tasting, easy to make sauce which goes a long way. It can be adapted to whatever root vegetables you have (except beetroot!). Pork works well, as does a mix of beef and pork mince, or substitute for lamb or turkey. Toss with pasta, use to layer a lasagne, or eat scooped over mashed potatoes. It freezes and reheats very well, so you could make more than one batch at a time.

Ingredients

  • Olive oil
  • 1 large onion, finely diced
  • 1 celery stick, finely diced
  • 400g pork mince
  • 2 garlic cloves, peeled & 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 & pepper

Method

  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.
  2. Add the pork and stir-fry until it loses its bright pink colour. Add the garlic and tomato purée. Stir for 1 minute.
  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.
  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.

Cooks notes

Pork mince makes an economical alternative to beef or lamb for a ragu style sauce.
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