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


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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


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

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About Pork and Fennel Ragu

Course/Dish: Pork

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