Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pork and fennel ragu. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pork and Fennel Ragu is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. 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. Add tomato and broth, bring to a boil. I used this combination of ingredients, plus an extra cup of broth, on a small pork roast in the pressure cooker. Shredded the meat and tossed with pasta and the cooking.
To get started with this recipe, we have to prepare a few ingredients. You can cook pork and fennel ragu using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pork and Fennel Ragu:
- Make ready 500 g pork mince
- Make ready 1 onion
- Make ready 1 fennel bulb
- Make ready 2 garlic cloves
- Get 1/2 tspn fennel seeds
- Prepare 1 tin chopped tomatoes
- Take 390 g tomato passata
- Get 1 tbsp tomato puree
- Get Pasta
- Get Salt and pepper
- Make ready Olive oil
- Prepare Parmesan to serve
Plus, it has some extra veggies with the fennel. This pork and fennel pasta has thick and rich tomato sauce with a slight spice kick thanks to the fiery red chili and is great topped with created Parmesan or give it a summertime twist with some Serve the Ragu sauce on a bed of spaghetti and topped with your chosen cheese and a fresh side salad. Join Weight Watchers today and you can gain full access to all of our healthy recipes. Transfer to a medium bowl; mix with the lemon juice and pork.
Steps to make Pork and Fennel Ragu:
- Chop up the onion and fennel into small cubes. Save some of the fennel leaves for garnish.
- 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.
- Add the onion and fennel. Cook for approx another 5 mins until the fennel and onion has softened.
- Add the garlic (crushed), fennel seeds and tomato puree. Stir and cooked for 2-3 mins until the fennel and garlic becomes fragrant.
- Add the chopped tomatoes and stir.
- 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.
- Meanwhile, boil the pasta per the instructions in slightly salted boiling water.
- Once both dishes are ready, drain pasta and tip into the sauce. Stir.
- Serve with plenty of Parmesan cheese! 🧀 Garnish with the fennel leaves.
Join Weight Watchers today and you can gain full access to all of our healthy recipes. Transfer to a medium bowl; mix with the lemon juice and pork. Donal Skehan dishes up Pork & Fennel Ragu. At the restaurant, the chefs make their own casarecce; we've used dried pasta. This pork ragù is my gift for these last days of winter, a rustic meat sauce for a Sunday, winter's swan song before the next recipes which will welcome Make a battuto: finely chop the onion, celery, carrot, fennel and rosemary.
So that’s going to wrap this up with this exceptional food pork and fennel ragu recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
