2 tbsp extra-virgin olive oil
1 tbsp garlic infused oil
1 celery stick, finely chopped
100g diced pancetta
500g minced pork
200ml dry white wine
50g parmesan, plus extra for serving
1 large organic lemon
400g gluten free pasta
3 tbsp chopped flatleaf parsley
Tip the celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don’t colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
When the water is at a rolling boil add 2 tsp salt, then the gluten free pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the gluten free pasta 2 minutes before the timing on the packet – remember it will keep cooking while it is tossed with the ragù.
Drain the gluten free pasta, reserving some pasta water. Immediately transfer the gluten free pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
Toss in the lemon zest and parsley. Serve immediately.
Recipe adapted from: Good Food
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