Pork Ragu With Risoni

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.

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

Instructions:
1. Heat vegetable oil in a large frying pan over medium to high heat.
2. Add pork mince and cook until browned (about 6-7 minutes). Break up clumps with a wooden spoon.
3. Add onion, celery and carrot and cook a further 3 minutes until the onion and carrot soften.
4. Add red wine and stir to mix through.
5. Add chilli flakes, oregano & basil and mix through.
6. Add risoni, diced tomatoes, beef stock, chilli sauce and stir to mix through.
7. Season with salt and pepper and stir to mix through.
8. Reduce heat to medium low and cook a further 10 - 15 minutes or until liquid is absorbed. Stir occasionally.
9. Remove from heat, garnish with parsley and parmesan and serve

For pictures & more follow the link below:
Pork Ragu With Risoni

bon appetit