• Prep Time: 5 MINS
  • Cooking Time: 25 MINS
  • Serves: 8

Pork Ragu with Penne

  • Recipe Submitted by on

 Ingredients List

  • 3 large spring onions, roughly chopped
  • 2 large carrots, roughly chopped
  • 3 large celery sticks, roughly chopped
  • 1/2 red chilli, deseeded
  • 2 tablespoons olive oil
  • 1 pound pork mince
  • 1 tablespoon fennel seed
  • 1 teaspoon salt
  • 1 tablespoon dried oregano
  • 1 pound gluten free penne
  • 3 medium cloves garlic, finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 can chopped tomatoes
  • 1 cup water
  • 1/2 teaspoon ground black pepper


Roughly chop the spring onions, carrots and celery sticks before adding them + the deseeded chili to a high powered blender or food processor. Blitz it until it becomes a chunky paste. If you're using a food processor, don't worry about pre-chopping.

Heat the olive oil in a large skillet/frying pan. When the oil is hot, add the vegetable paste and cook for a couple of minutes until fragrant.

In a mixing bowl, add the pork mince, salt, fennel and oregano. Mix until thoroughly combined.

Add the pork mixture to the frying pan with the vegetable paste and brown the meat on a medium heat, approximately 5 minutes.

Fill large pot of water 2/3 of the way full and add the salt. Bring the water to a boil and then carefully add in the pasta. Cook the pasta in boiling water until al dente - springy & chewy & not mushy. It should take about 10 minutes. Make sure to stir often. Gluten free pasta likes to clump so you really need to keep it moving to prevent it from sticking together.

While the pasta is cooking return to your ragu. Add in the vinegar, garlic, black pepper, chopped tomatoes + 1 cup of water and let simmer for 10 minutes on a medium-low heat.

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