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 

Step 1

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.

 

Step 2

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.

 

Step 3

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.

 

Tips

  • The ragu is great used in lasagne too.
  • Freezes well