Pork and Fennel Ragu

Carol Matthias


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!


★★★★★ 1 vote

10 Min
30 Min


  • 1 c
    onion, finely chopped
  • 1 c
    fennel bulb, finely chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    fennel seeds
  • 2 tsp
  • 1 tsp
    oregano, dried
  • 1/2 tsp
  • 1/2 tsp
    red pepper flakes
  • 1/4 tsp
  • 8 oz
    ground pork
  • 2 c
    tomatoes, chopped
  • 1/2 c
    chicken broth
  • 8 oz
    rigatoni pasta, uncooked
  • ·
    fennel fronds (optional)

How to Make Pork and Fennel Ragu


  1. Heat 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.
  2. Add tomato and broth, bring to a boil. Reduce heat, simmer 15 minutes, stirring occasionally. Serve over pasta. Garnish with fennel fronds, if desired.

Printable Recipe Card

About Pork and Fennel Ragu

Course/Dish: Pork

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