Comforting Pork Ragu
This is family comfort food at its best. The cream soothes the acidity of the tomatoes and beautifully softens this dish. The ragu is delicious served with pasta, gnocchi or polenta.
Ingredients 16
120 ml olive oil, divided
1 brown onion, finely diced
2 cloves garlic, crushed, use just a tiny amount for babies
2 carrots, finely diced
2 stalks celery, finely diced
2 tsp thyme leaves, finely chopped
1⁄2 tsp chilli flakes, omit for babies
500 g chopped tomatoes
600 g minced pork, (ground pork)
500 ml chicken stock, preferably preservative and additive free
150 ml pouring cream, (single/light cream)
1 lemon, zested
sea salt, omit for babies
ground black pepper, use just a tiny amount for babies
cooked pasta, to serve
pecorino, grated, to serve
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Method 4
Heat half the in a large saucepan over medium heat. Fry the and for 4 minutes until soft and caramelised. Add the , , and and cook for another 4 minutes. Add the and simmer for 15 minutes.
Heat the remaining in a medium frying pan over high heat. Add the and fry, breaking it up with a wooden spoon, until golden and cooked through, about 8 minutes. Add it to the pan with the vegetable mixture, along with the , and simmer over very low heat for 30 minutes.
Add the and and simmer for a further 5 minutes. Season with salt and pepper to taste. Serve over the of your choice and top with a good sprinkling of grated pecorino (or ricotta for babies).
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies purée the cooked pasta with a little ragu until smooth — you may need to thin it with a little water. Allow to cool before serving.
For older babies serve a small amount of coarsely puréed ragu with some pasta. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
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Notes
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