Recipe: Pork, mushroom and tomato ragu

I created this dish as yet another way to get vegetables into my children’s diets (yes, even as they head into their teenage years, they are still a challenge diet-wise). It’s a bit lighter than a traditional ragu, so is well suited to our emerging spring days.


2 tablespoons olive oil
4 rashers bacon, sliced
1 onion, finely chopped
2 cloves garlic, finely chopped
Sprig of fresh rosemary, leaves removed and chopped
Pinch chilli flakes
500g pork mince
4 fresh tomatoes, core removed and chopped
1 tablespoon tomato paste
6 portobello mushrooms, chopped
Generous handful baby spinach
2 tablespoons red wine vinegar
Salt/pepper to taste
Chopped fresh flat-leaf parsley to garnish


  1. Heat olive oil over a medium heat
  2. Add bacon and cook until crisp
  3. Reduce heat, then add onion, garlic, rosemary and chilli flakes. Stir to combine and cook until onion is soft and translucent, taking care not to burn
  4. Add pork mince and stir to combine. Cook until pork is cooked through, breaking up with a spoon as you go.
  5. Add tomatoes, mushrooms and tomato paste. Cook for 15 minutes.
  6. Stir through spinach and vinegar, cook for another 5 minutes
  7. Season to taste with salt and pepper, then serve with cooked pasta.



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