Pork and Fennel Ragu
Pork and Fennel Ragu

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pork and fennel ragu. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pork and Fennel Ragu is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Pork and Fennel Ragu is something that I have loved my entire life.

Find more easy midweek meals at Tesco Add the pasta to the cooked sauce and toss to combine. As with all ragus and slow-cooked pasta sauces, I suggest making double the quantity and freezing the other half. Add the fennel seeds and garlic and fry for a minute or two until fragrant.

To get started with this particular recipe, we must first prepare a few components. You can have pork and fennel ragu using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pork and Fennel Ragu:
  1. Make ready 500 g pork mince
  2. Prepare 1 onion
  3. Get 1 fennel bulb
  4. Take 2 garlic cloves
  5. Make ready 1/2 tspn fennel seeds
  6. Prepare 1 tin chopped tomatoes
  7. Get 390 g tomato passata
  8. Make ready 1 tbsp tomato puree
  9. Take Pasta
  10. Make ready Salt and pepper
  11. Take Olive oil
  12. Take Parmesan to serve

Add in the sausage meat and fry until lightly browned, breaking up. Kosher salt and freshly ground pepper. Join Weight Watchers today and you can gain full access to all of our healthy recipes. Deglaze with wine and red wine vinegar.

Instructions to make Pork and Fennel Ragu:
  1. Chop up the onion and fennel into small cubes. Save some of the fennel leaves for garnish.
  2. Put a tablespoon of oil in a pan and add the pork mince. Heat on a medium heat for approx 5 mins, until the mince is no longer red. Use a plastic utensil to ground the mince into small pieces.
  3. Add the onion and fennel. Cook for approx another 5 mins until the fennel and onion has softened.
  4. Add the garlic (crushed), fennel seeds and tomato puree. Stir and cooked for 2-3 mins until the fennel and garlic becomes fragrant.
  5. Add the chopped tomatoes and stir.
  6. Add the passata and stir. Season with pepper. Turn the heat down low and put a lid on the pan. Allow to gently heat for another 20-30 mins.
  7. Meanwhile, boil the pasta per the instructions in slightly salted boiling water.
  8. Once both dishes are ready, drain pasta and tip into the sauce. Stir.
  9. Serve with plenty of Parmesan cheese! 🧀 Garnish with the fennel leaves.

Add red wine jus, bay leaf, salt and fennel, soy and cream. Taste, season as required and stir in the nutmeg and basil. Drain the pasta, spoon the ragu into the bowl, toss with the pasta and basil and sprinkle the Parmesan on top. I've braised pork, lamb, short ribs, cabbage, eggplant, and so many others — but, in this recipe, chicken finally gets the star treatment. Chicken Ragù with Bacon & Fennel.

So that’s going to wrap this up for this exceptional food pork and fennel ragu recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!