Pork and Lamb Ragu

Posted on Dec 3 2014 - 7:52am by Marianne

A traditional sauce with Pork and Lamb.

Pork and Lamb Ragu
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  1. 3 tbls oil/ghee (depending on the pan cover the base with oil)
  2. 1 clove garlic crushed
  3. 1 onion chopped finely
  4. 1 carrot chopped finely
  5. 1 celery stalk chopped finely
  6. 1 litre (1000mls) Tomato passata (sugar-free if on Whole30)
  7. 3 large slices of grass-fed pork shoulder chopped evenly with bones removed
  8. 4 grass-fed lamb forequarter chops chopped evenly with small bones removed. You can keep the large bones to flavour the sauce (optional)
  9. fresh basil
  10. 1-2 tbls sea salt
  11. pepper
  12. 1 pinch dried Italian herbs
  13. 6 zucchini
  1. Heat oil/ghee in a saucepan and add garlic and onion, sauté on medium low heat until soft. Add chopped carrot and celery and stir until veggies are well cooked.
  2. Add both pork and lamb plus lamb bones to the pan and sprinkle the salt on the raw meat. Stir and cook the meat on medium heat until all the meat is well browned and the fat/oil starts to rise to the top.
  3. Add herbs, pepper and stir.
  4. Add the tomato passata and basil, stir and bring to a boil. Once sauce is boiling add 1/2 cup of water turn heat down to low and cover pan.
  5. Cook for 2-3 hours on low heat, let the pan simmer with lid on until sauce thickens and meat becomes tender while stirring often.
  6. Meanwhile prepare the zucchini by washing, top and tailing them. I used a julienne peeler. Hold the zucchini from the top and peel in a downwards motion. Peel until you start to see the seeds, then turn around and do the same on the other sides. Julienne all the flesh from the zucchini creating thin noodles. Place in a colander and toss zucchini with salt let stand for 15-20 mins then rinse well.
  7. In a pot of boiling salted water add the zucchini noodles and leave in water for 2 minutes then remove and drain, fresh with a little cold water. Squeeze the zucchini gently to remove excess water and wrap in a tea towel to drain extra water out.
  8. When sauce is ready test seasoning and tenderness of the meat.
  9. Mix the sauce with the zucchini noodles and enjoy.
Gusto Paleo https://gustopaleo.com/
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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