Pork and Fennel Ragu

Name: Pork and Fennel Ragu
Yield: Serves 4 servings
Cuisine: British
Ingredients: 500 g pork mince; 1 onion; 1 fennel bulb; 2 garlic cloves; 1/2 tspn fennel seeds; 1 tin chopped tomatoes; 390 g tomato passata; 1 tbsp tomato puree; Pasta; Salt and pepper; Olive oil; Parmesan to serve

Emma @cook_16082990

One of my favourite pasta dishes!

Emma @cook_16082990

One of my favourite pasta dishes!

Saved

Ingredients

Serves 4 servings

500 gpork mince
1onion
1fennel bulb
2garlic cloves
1/2tspn fennel seeds
1 tinchopped tomatoes
390 gtomato passata
1 tbsptomato puree
Pasta
Salt and pepper
Olive oil
Parmesan to serve

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Steps

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.