Name: Slow-Simmered Italian Pork Ragu over Gluten-Free Chickpea Pasta with Spring Peas & Pecorino
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 560 g Ground pork (80/20 or your preferred ratio); 300 g Gluten-free chickpea pasta (penne or fusilli), dry; 480 g Canned crushed tomatoes; 200 g Young spring peas (fresh or thawed if frozen); 3 tbsp (approx 45 g) Shallot, minced; 1 tbsp (approx 15 g) Garlic, minced; 4 tsp Fresh rosemary, finely chopped; 4 tsp Fresh thyme leaves, chopped; 4 tbsp (60 ml) Extra-virgin olive oil; 4 tbsp (approx 20 g) Grated Pecorino Romano or Parmesan

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