1 tbsp garlic infused oil

2 tbsp extra-virgin olive 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 penne

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 6 minutes, 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 pasta. Cook as recommended on the instructions.

Drain the pasta, reserving some pasta water. Immediately transfer the 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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Low FODMAP & Gluten free Recipe - Lemon pork ragù