Gluten Free Spaghetti with Pork Ragu
A rich and hearty pork ragu slow-cooked to perfection, served over gluten free spaghetti for a comforting, crowd-pleasing meal the whole family will love.
10 minutesPrep Time
1 hour 15 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings350g San Remo Gluten Free Spaghetti
2 Tablespoons of Olive Oil
1 Onion, finely chopped
100g Pancetta, finely diced
2 Garlic Cloves, finely chopped
1 Small Chilli, finely chopped
500g Pork Mince
800g Canned Tomatoes
Sea Salt, to taste
Cracked Black Pepper, to taste
2 Large Bocconcini Balls, torn
¼ cup of Fresh Parsley, chopped
Directions
- Heat a medium heavy-based saucepan over medium–high heat. Add the olive oil, onion and pancetta. Cook until the onion softens and the pancetta begins to brown.
- Add the garlic and chilli and cook for a further minute until fragrant.
- Add the pork mince, breaking it up with a wooden spoon. Cook until the moisture evaporates and the mince begins to brown.
- Stir in the tinned tomatoes and 1 cup of water. Season with salt and pepper. Bring to the boil, then reduce heat and simmer for 1 hour.
- Meanwhile, cook the San Remo Gluten Free Spaghetti in a large pot of boiling salted water according to packet instructions. Drain well.
- Add the cooked spaghetti to the ragu and toss to combine.
- Serve topped with torn bocconcini and chopped parsley.