Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, pork and fennel ragu. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pork and Fennel Ragu is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Pork and Fennel Ragu is something which I have loved my entire life. They’re fine and they look wonderful.
Most Italian Nonnas would insist on simmering a ragu for hours but I think my cheat recipe delivers all that satisfying While the pasta is cooking, heat the oil in a large frying pan over a medium high heat. 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.
To begin with this recipe, we must first 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:
- Prepare 500 g pork mince
- Take 1 onion
- Take 1 fennel bulb
- Take 2 garlic cloves
- Prepare 1/2 tspn fennel seeds
- Make ready 1 tin chopped tomatoes
- Prepare 390 g tomato passata
- Get 1 tbsp tomato puree
- Make ready Pasta
- Get Salt and pepper
- Get Olive oil
- Get Parmesan to serve
Add in the sausage meat and fry until lightly browned, breaking up. Kosher salt and freshly ground pepper. PagesPublic figureChefDonal SkehanVideosQuick fire supper solution: speedy pork & fennel ragu with. Deglaze with wine and red wine vinegar.
Instructions 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.
Taste, season as required and stir in the nutmeg and basil. Drain the pasta, spoon the ragu into the bowl, toss with the pasta and basil and sprinkle the Parmesan on top. This ragu smells like Nonna's kitchen—the aroma is truly transporting. I've braised pork, lamb, short ribs, cabbage, eggplant, and so many others — but, in this recipe, chicken finally gets the star treatment. Chicken Ragù with Bacon & Fennel.
So that is going to wrap it up for this exceptional food pork and fennel ragu recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
