Pork and Fennel Ragu
Pork and Fennel Ragu

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pork and fennel ragu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. 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 meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Pork and Fennel Ragu is something which I’ve loved my entire life.

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

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. Take 1 tin chopped tomatoes
  7. Get 390 g tomato passata
  8. Make ready 1 tbsp tomato puree
  9. Take Pasta
  10. Take Salt and pepper
  11. Get Olive oil
  12. Take Parmesan to serve

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.

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.

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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