Pork Ragù with Mashed Potato and Parmesan Cheese

Pork Ragù with Mashed Potato and Parmesan Cheese

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, August 14, 2016.
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Our speedy version of a ragù is delicious without spending hours in the kitchen.

Ingredients

PORK RAGÙ

  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 carrot, peeled and diced 1cm
  • 1 parsnip, peeled and diced 1cm
  • 1 tablespoon olive oil
  • 450g pork mince
  • 2 tablespoons tomato paste
  • 1 can chopped tomatoes
  • 1 cup GF beef or vegetable stock
  • 2 tablespoons rosemary leaves, finely chopped
  • ½ tablespoon GF balsamic vinegar

MASHED POTATO

  • 600g potatoes
  • 1 tablespoon butter
  • 2–3 tablespoons milk

TO SERVE

  • 300g green beans
  • ½ cup shaved or grated parmesan cheese
  • 2 tablespoons roughly chopped parsley leaves and stalks

Steps

  1. a large pot of salted water to the boil.
  2. Heat first measure of oil in a large fry-pan on medium heat. Cook onion, garlic, carrot and parsnip for 4–5 minutes until onion is soft. Set aside on a plate then wipe pan clean with paper towels.
  3. While veggies cook, peel and dice potatoes 3–4 cm. Cook in pot of boiling water until very soft, 12–15 minutes. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper. Set aside and keep warm.
  4. Return pan to heat with second measure of oil and increase heat to high. Fry mince for 3–4 minutes until browned, breaking up with a wooden spoon as it cooks. Add cooked veggies, tomato paste, chopped tomatoes, stock and rosemary to pan, rubbing any brownings from bottom of pan.
  5. Bring ragù sauce to a simmer, then reduce heat to medium and simmer gently for about 10 minutes, or until veggies are tender and ragù has thickened slightly. Add balsamic vinegar and stir to combine. Season to taste with salt and pepper.
  6. When ragù has 5 minutes cook time remaining, bring a full kettle to the boil. Trim ends off beans and place in a heat-proof bowl and cover with boiling water. Cover with a plate and leave 2–3 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil. Season with salt.
  7. Divide mashed potato between plates and top with pork ragù. Sprinkle over parmesan and serve green beans on the side. Garnish with parsley.

Nutritional Information

Energy 1928 kj
461 kcal
Protein 32.8g
Carbohydrate 34.2g
Fat 20.0g