pork ragu

WINNER! BANTING! LCHF! 

I have recently developed a love for all things pork (free-range only!). I had some friends for dinner last week and decided to try making pork ragu, and what a winner it was! Served on zucchini noodles, topped with parmesan and a green salad on the side.

INGREDIENTS (serves 4)

• 500g pork shoulder (free range)
• 800ml tomato sauce (either made fresh see my recipe here (just double it up) or 2 x tins chopped tomatoes)
• 1 red onion, chopped
• 2 carrots, diced
• 2 bay laves
• 1t cinnamon
• salt and pepper to taste
• 2T balsamic vinegar
• Butter and olive oil to brown the pork in
• 1T xylitol

DIRECTIONS

1. Heat a large pot, add the butter and oil
2. Add onions and carrots and fry for a few minutes until slightly soft
3. Once butter has melted, toss in the pork and brown on each side
4. Add tomato sauce, bay leaves, cinnamon, salt and pepper, xylitol and vinegar
5. Simmer on low for 2 hours
6. Remove pork pieces and shred, then add back to sauce
7. Serve on zucchini noodles

 

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