Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pork and fennel ragu. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pork and Fennel Ragu is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Pork and Fennel Ragu is something that I’ve loved my whole life. They are fine and they look fantastic.
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 get started with this recipe, we must first prepare a few ingredients. You can have pork and fennel ragu using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pork and Fennel Ragu:
- Make ready 500 g pork mince
- Take 1 onion
- Take 1 fennel bulb
- Make ready 2 garlic cloves
- Prepare 1/2 tspn fennel seeds
- Make ready 1 tin chopped tomatoes
- Make ready 390 g tomato passata
- Get 1 tbsp tomato puree
- Prepare Pasta
- Get Salt and pepper
- Make ready Olive oil
- Prepare 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.
Steps 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 with this special food pork and fennel ragu recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
