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Vegetable ragu with pan fried pork and rice
For the ragu:
1 onion, sliced
1 carrot, thinly sliced
3 clove garlic, minced
3 peppers (red, yellow, green), chopped
1 apple, chopped
2 tsp paprika
pinch chili flakes
1 tin of chopped tomatoes
Put the onion and carrots into a large non-stick pan with two Tbsp of olive oil. Cook gently for about 3-5 minutes. Sprinkle 2 tsp of paprika and a pinch of chili flakes.
Add the garlic and the vegetables, follow by tomatoes, then bring up to the boil.
Turn to a simmer, then cook for about 20 mins.
Thursday 3 July 2014
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