Gluten-Free Spaghetti with White Pork Ragu

Ingredients

• 180 g boneless pork shoulder, cut into small cubes
• 85 g gluten-free spaghetti
• 1 carrot, finely diced
• 1 celery, finely diced
• 1 shallot, thinly sliced
• 6 fresh sage leaves, divided
• 1 tbsp olive oil
• 0.35 tsp salt
• ½ cup gluten-free chicken stock
• 1 tsp gluten-free apple cider vinegar

Method

1. Salt the pork and brown hard in hot olive oil on all sides.
2. Add shallot, carrot, celery, and half the sage; cook until softened.4 min timer
3. Stir in stock and vinegar; cover and simmer until pork is tender.25 min timer
4. Boil spaghetti until just tender, then drain and reserve a little water.9 min timer
5. Fry remaining sage in the pork pan until crisp; fold pasta through the ragu.2 min timer