pork and fennel ragu
(1 rating)
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 rating)
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
Ingredients For pork and fennel ragu
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1 conion, finely chopped
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1 cfennel bulb, finely chopped
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2 clovegarlic, minced
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1 Tbspfennel seeds
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2 tspsugar
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1 tsporegano, dried
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1/2 tspsalt
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1/2 tspred pepper flakes
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1/4 tsppepper
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8 ozground pork
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2 ctomatoes, chopped
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1/2 cchicken broth
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8 ozrigatoni pasta, uncooked
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fennel fronds (optional)
How To Make pork and fennel ragu
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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