Pork Ragu with Risoni


PREP TIME 15 minutes
COOK TIME 25 minutes


Pukara olive oil
4 cloves garlic, sliced
1 carrot, diced
1 stick celery, diced
¼ fennel, sliced
300g pork, precooked + diced
400g crushed tomatoes
100g tomato paste
200g tomato passata
1 tsp Tasman sea salt
3 tbsp Pukara red wine vinegar
180g Barilla risoni, precooked


Step 1
Add garlic, carrot, celery and fennel to a hot oiled pan and leave for approx 3-4 minutes until at a soft consistency.

Step 2
Once at a soft consistency, add pork and sauté for approx 1-2 minutes before adding crushed tomatoes, tomato paste, tomato passata and a pinch of salt and reducing for approx 5-6 minutes.

Step 3
After approx 5-6 minutes, add red wine vinegar and reduce by half.

Step 4
Once reduced by half, serve with cooked risoni.