Pork, Fennel and Red Wine Ragu
A rich and decadent ragu to stir into some pasta. Put it on to simmer in the background during the afternoon and your kitchen will be filled with the most amazing smells.
- 500g pork mince
- 1 onion, chopped
- 2 garlic cloves, crushed and chopped
- 1 tablespoon of fennel seeds
- 700ml passata
- 1 glass of red wine
- 300g casarecce pasta
- 30g grated parmesan
- Fresh parsley
How To Make It
Step 1.Brown the pork mince in a pan and then remove. Add the onion and a splash of olive oil and cook for 2-3 minutes. Add the garlic and fennel seeds.
Step 2.Add the mince back in along with the passata and red wine. Simmer for 45-60 mins.
Step 3.Cook the pasta as per packet instructions then drain and add to the ragu. Serve topped with parmesan and chopped parsley
Serve & Enjoy
The passata will give you a healthy dose of vitamin , there’s protein and B vitamins in the mince and carbs from the pasta.