Pork ragu

Ingredients

1 Tbsp	Olive oil
4 rashers	Rindless bacon, finely sliced
1	Red onion, finely diced
2	Carrots, lightly peeled and coarsely grated
2 sticks	Celery, string removed using vegetable peeler, finely diced
500 g	Pumpkin
500 g	Pork mince (Main)
1 cup	Red wine
2	400g can chopped tomatoes
1	Bay leaf
1 sprig	Rosemary
1 serving	Sea salt and cracked black pepper
¼ tsp	Allspice
1 sprinkle	Chopped parsley

Directions

1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the bacon and cook for about 1 minute then add the onion, carrot, celery and pumpkin. Cook for about 15 minutes until the vegetables begin to soften. Transfer to a bowl.
2. Increase the heat to medium-high and add the pork mince to the saucepan, breaking it up with a wooden spoon and cook until any liquid evaporates.
3. Turn up the heat and pour in the wine, allowing it to bubble up. Add the canned tomatoes, 1 ½ cups of water and the herbs. Season with salt, freshly ground black pepper and allspice.
4. Return the bacon and vegetable mixture. Bring up to the boil, then reduce the heat, cover and simmer for 1 ½ hours, stirring from time to time and tasting for seasoning.
5. Serve sprinkled with chopped parsley and cooked pasta, or mashed potato or kumara. A steamed green vegetable completes the meal.

See more of Kathy's simple dinner recipes

• Chicken pasta bake
• Potato, spinach and bacon pie