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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the ground pork, fennel seeds, dried oregano, and red pepper flakes. Cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 7–8 minutes. Transfer the pork to a plate and set aside, leaving any rendered fat in the pot.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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