John This is a quick version of a Pork Ragu dish. It does not require hours in a slow cooker.
The Pork mince, herbs and vegetables blend very well when simmered in a rich tomato base. Add a little medium chilli sauce to spice it just a little. Cooked with Risoni pasta and you have a very tasty meal that definitely keep the hunger pains away.
You can always spice this dish up more to your preference by adding extra chilli or a hotter chilli sauce.
As this dish uses pork mince you can avoid the hours in a slow cooker tendering a large pork cut of meat. You are still able to get a full flavoured meal so this version is definitely worth a try.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 tbsp Vegetable Oil
- 500 g Pork Mince
- 1 Brown Onion diced
- 1 Celery Stalk sliced
- 1 Large Carrot chopped
- 1/4 cup Red Wine
- 1 tsp Chilli Flakes
- 1 tsp Ground Oregano
- 1 tsp Ground Basil
- 1 1/2 cups Risoni
- 800 g Diced Tomatoes 2 x 400g cans
- 1 1/2 cups Beef Stock use stock cubes
- 1 tbsp Chilli Sauce I use medium
- Salt to season
- Pepper to season
- Fresh parsley to garnish
- Parmesan cheese to garnish
Ingredients
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Instructions
- Heat vegetable oil in a large frying pan over medium to high heat.
- Add pork mince and cook until browned (about 6-7 minutes). Break up clumps with a wooden spoon.
- Add onion, celery and carrot and cook a further 3 minutes until the onion and carrot soften.
- Add red wine and stir to mix through.
- Add chilli flakes, oregano & basil and mix through.
- Add risoni, diced tomatoes, beef stock, chilli sauce and stir to mix through.
- Season with salt and pepper and stir to mix through.
- Reduce heat to medium low and cook a further 10 - 15 minutes or until liquid is absorbed. Stir occasionally.
- Remove from heat, garnish with parsley and parmesan and serve
