Pork & Fennel Ragu
Ingredients
1 tablespoon extra virgin olive oil
2 cups onion, finely chopped
2 cups fennel bulbs, finely chopped
2 cloves garlic, minced
1 tablespoon fennel seeds, slightly crushed
1 teaspoon dried oregano
½ teaspoon red pepper flakes
8 ounces lean ground pork
¼ cup dry white wine
sea salt and freshly ground black pepper
1 x 14oz can diced tomatoes, drained
2 cups low-sodium chicken or vegetable stock
8 ounces rigatoni, preferably whole grain
Method
Bring a BergHOFF Eurocast Saucepot of salted water to the boil.
Heat a large non-stick frying pan (or alternatively a sauté pan) over medium-high heat. Swirl in olive oil and add onion, fennel and garlic. Sauté for 5 minutes until the onion is translucent.
Add fennel seeds, oregano, pepper flakes, a pinch of salt and pepper, and the pork to the pan with onions and fennel. Stir to combine and brown pork for 3-4 minutes, chopping it up with the edge of a stiff spatula. Pour in wine and move around the bottom of the pan whilst the wine evaporates.
Add tomato and stock and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes (or more if you have time), stirring occasionally. While sauce is simmering, boil pasta, drain and return to pot. Add the sauce into the pot with the pasta and toss to coat well.
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