Welcome to a rather sunny Sunday morning here in England (one of the few at this time of year!) As usual my week has been filled with new meals, solid workouts and general routine.
People talk about routine as if it’s a bad thing but I always feel that routine is good if what you’re doing is beneficial to you.
And what I’m always trying to do consistently is eating well, pushing myself at the gym and trying to give my best whenever I’m given the opportunity to do so.
As many of you know, nutrition is a key part of my life and I always do my best to share what I’ve learnt with you guys. Today I’ve teamed up with GoNutrition, an online Nutrition retailer who are passionate about quality ingredients. They seem to stock a great range of products from Proteins, Nuts, Butters, Dried Fruits, Meats and a lot more!
After being given the opportunity to review GoNutrition’s Pre-Workout Workout Fuel product a week or so ago (and doing very well with it!) I wanted to see just how well their other nutritional ingredients compared so I’ve been sent a number of different products that I’ll create recipes around and hopefully give you some new ideas of what you can try in the kitchen.
Today it’s this very delicious, very easy to make dish, Smokey Pork Ragü. It combines GoNutrition’s Minced Pork with a range of storecupboard staples that you’re likely to already have in anyway.
So let me know what you think, keep working hard at your goals whatever they may be and check out GoNutrition to really see the extent of their product range.
- Olive Oil
- ½ Onion (finely chopped)
- 1 Garlic Clove (crushed)
- Salt & Freshly Ground Pepper
- 400g GoNutrition's Minced Pork
- 8 Cherry Tomatoes (quartered)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1 tablespoon Barbecue Sauce
- 200ml Passata
250g Fusili (or Penne)
- Table Salt
- Heat a large casserole dish or large frying pan on a medium-high heat and enough olive oil to lightly cover the pan.
- Once the pan is hot enough add the chopped onions and cook for 2 minutes before adding the garlic along with a good grind of salt and pepper to season.
- Add the point of the onions starting to soften add the pork mince with a further seasoning, and break it up with the back of a wooden spoon.
- Cook the mince for the next 10 minutes then add the cherry tomatoes along with the cumin, smoked paprika and dried oregano and combine well.
- Meanwhile heat a separate medium-sized saucepan and add the fusilli along with a good amount of table salt to season the pasta, then add boiling water and place the lid on. Cook for 15 minutes.
- Add the barbecue sauce to the mince along with the passata, stir well and leave to simmer for a further 5 minutes.
- Once the time is up, drain the pasta and add it to the casserole dish. Mix well, sprinkle over some additional dried oregano and serve.