Pork and Fennel Ragu
Pork and Fennel Ragu

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pork and fennel ragu. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

To ensure that the sauce isn't greasy, be sure to trim the roast of all excess surface fat. You can substitute tagliatelle for the pappardelle, if desired. Add tomato and broth, bring to a boil.

Pork and Fennel Ragu is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Pork and Fennel Ragu is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook pork and fennel ragu using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pork and Fennel Ragu:
  1. Take 1 teaspoon fennel seeds
  2. Take 2 cloves garlic
  3. Get Rigatoni pasta
  4. Take Passata
  5. Make ready Pork sausages with skin removed
  6. Take Spinach
  7. Get Parmesan
  8. Make ready 1 diced onion
  9. Make ready 1 tablespoon olive oil
  10. Take leaves Basil

Pour in the milk and bring to the boil. Stir in the passata, tomato purée and a pinch of sugar. Place pork and ground fennel or fennel seeds in a large bowl. Heat oil in a large frying pan over medium-high heat.

Steps to make Pork and Fennel Ragu:
  1. Heat oil and add garlic, onion and fennel seeds until softened
  2. Add pork sausages (small chunks) and brown off
  3. Add passata and cook pasta
  4. Add spinach to sausage ragu and combine with cooked pasta, serve with basil and Parmesan

Heat a large saucepan over medium heat and add the olive oil and onion. Add the fennel seeds and garlic and fry for a minute or two until fragrant. Add the pork mince and fry until lightly browned, then add the passata, white wine and bay leaves. Bring to a simmer, cover and simmer. Casarecce with pork and fennel ragu.

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