pork and fennel ragu
When you are tired of traditional spaghetti sauce, this is a nice change of pace. Plus, it has some extra veggies with the fennel. A note on the tomatoes, sometimes I use 28 ounces of canned plum tomatoes that I chop myself, rather than fresh. Make sure to drain off some of the juice though. I'll post a photo the next time I make it!
prep time
10 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 1 cup onion, finely chopped
- 1 cup fennel bulb, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fennel seeds
- 2 teaspoons sugar
- 1 teaspoon oregano, dried
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 8 ounces ground pork
- 2 cups tomatoes, chopped
- 1/2 cup chicken broth
- 8 ounces rigatoni pasta, uncooked
- - fennel fronds (optional)
How To Make pork and fennel ragu
-
Step 1Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil or cooking spray. Add onion and chopped fennel. Saute for 5 minutes. Add garlic and next 7 ingredients (through pork), stir to combine and saute for 3 minutes.
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Step 2Add tomato and broth, bring to a boil. Reduce heat, simmer 15 minutes, stirring occasionally. Serve over pasta. Garnish with fennel fronds, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pork
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