Rip texture


Pork, Beef & Sundried Tomato Ragu

Serves 6


3 Tbs Red Island Extra Virgin Olive Oil

300g diced beef

300g diced pork

¼ celery, leaves included, roughly chopped into large chunks

3 coves garlic

1 brown onion, outer leaves removed and quartered

2 carrots, quartered

1 zucchini, quartered

½ cup sundried tomatoes, roughly chopped

2 Tbs tomato paste

1 cup white wine

650g passata

500mls chicken stock

2 sprigs rosemary

2 sprigs thyme

1 bay leaf

½ cup milk

To serve

½ cup freshly grated parmesan

Red Island Extra Virgin Olive Oil

500g Pappardelle or tagliatalle to serve (approx. 85g per person)


1. Preheat the oven to 170 degrees celsius, fan forced.

2. Place the garlic, celery and onion in a food processor and blitz for 30 seconds, add the carrots and zucchini and blitz until very finely chopped.

3. Put a large oven proof high sided fry pan on the stove top. Heat on medium high heat, add half the Red Island Extra Virgin Olive Oil and once hot add the diced meat. Brown on all sides and remove from the pan.

4. Add the remaining Red Island Extra Virgin Olive Oil and once hot add your blitzed vegetables. Turn the heat down to medium and cook until the vegetables have started to soften, they will let out liquid when you first put them in but after a few minutes this will have evaporated.

5. At this point add the tomato paste and cook off for 1 minute, add the white wine and sundried tomatoes and cook until the wine has evaporated. Add the browned meat back into the pan.

6. Add the passata, stock, rosemary, thyme and bay leaf and bring to a simmer. Stir in the milk, season with a generous pinch of salt and a few cracks of black pepper.

7. Cover with the lid and place in your preheated oven. Cook for two hours, stopping to stir and check the liquid hasn’t evaporated at least 3 times. After two hours the meat should be tender enough for you to break it up with the pressure of a wooden spoon. Break up all the meat using the end of the spoon and then cover and place back in the oven at 160 degrees while you cook your pasta. If the sauce is getting dry add a little water.

8. Cook your pasta according to packet directions. Once cooked, drain, toss with Red Island extra virgin olive oil, the parmesan and aprox a cup of ragu per person. You can add an extra dollop of ragu on top if you have some left in the pot. Sprinkle with parmesan to serve.

Meet @thehealthyhunter

I started to share the delicious food I create at home with others that might be in need of a little inspiration. I also started it to motivate myself. I think looking after yourself is hugely important and that it really does start with food. I love food. A lot. Maybe too much (not true, there’s no such thing). This means that I love to eat out at the fantastic array of cafes and restaurants Melbourne has to offer… so therefore when I’m cooking for myself I tend to keep it as healthy as I can, because life is all about balance!

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