Pork And Carrot Pasta Sauce Recipes

PORK RAGU WITH PENNE

Pork Ragu with Penne image

Quick 30 minute Pork Ragu with gluten free penne - packed full of veggies and spices!

Provided by Sarah

Categories Mains

Time 30m

Number Of Ingredients 15

Ingredients

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 (30 ml)
1 pound ground pork (pork mince)
1 tablespoon fennel seed
1 teaspoon salt + more to salt the pasta water
1 tablespoon dried oregano
1 pound dried gluten free penne
3 medium cloves garlic, finely chopped
1 tablespoon balsamic vinegar (!5 ml)
1 can chopped tomatoes (15 oz \| 425g)
1 cup water (240 ml)
1/2 teaspoon ground black pepper

Steps:

Roughly chop spring onions, carrots and celery sticks. Add to a high powered blender or food processor along with the deseeded chili. 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 chunky vegetable paste. Cook 2-3 minutes until fragrant.
In a mixing bowl: add the pork, 1 teaspoon 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, about 5 minutes.
Fill large pot of water 2/3 of the way full and add 1 tablespoon sea 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.

Nutrition Facts : Calories 429 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize g, Sodium 456 milligrams sodium, Sugar 5 grams sugar

GROUND PORK WITH CARROTS AND PEPPERS

Ground Pork With Carrots and Peppers image

This is a variation on a recipe from an old friend. I added the carrots to save having to prepare an additional side dish and my family likes it better. The peppers are added in 2 stages, so some are still slightly crisp.

Provided by Cooking at the Cott

Categories Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground lean pork
1 large onion, sliced
2 cups carrots, cut into 2-inch matchsticks
1/3 cup soya sauce
1 1/2 tablespoons Worcestershire sauce
1/2 cup water
2 cups cooked broken angel hair pasta or 2 cups thin spaghetti
2 cups green peppers, cut to match carrots
black pepper

Steps:

In a wok combine pork, onion and carrots.
Cook until no pink remains in the pork and carrots are tender crisp.
Drain off any fat.
To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
Add approx 1/2 of the peppers.
Cover and simmer 10 minutes.
Toss and add remaining peppers.
Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
Serve over rice.

Nutrition Facts : Calories 370.1, Fat 24.3, SaturatedFat 9, Cholesterol 81.7, Sodium 1507.2, Carbohydrate 15.1, Fiber 3.5, Sugar 6.9, Protein 23.2

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