Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, pork and fennel ragu. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Add tomato and broth, bring to a boil. I used this combination of ingredients, plus an extra cup of broth, on a small pork roast in the pressure cooker. Shredded the meat and tossed with pasta and the cooking.
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 is easy, it’s quick, it tastes yummy. Pork and Fennel Ragu is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook pork and fennel ragu using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pork and Fennel Ragu:
- Take pork mince
- Make ready onion
- Make ready fennel bulb
- Make ready garlic cloves
- Make ready tspn fennel seeds
- Prepare chopped tomatoes
- Prepare tomato passata
- Make ready tomato puree
- Get Pasta
- Take Salt and pepper
- Get Olive oil
- Take Parmesan to serve
Add the fennel seeds and garlic and fry for a minute or two until fragrant. Add to ragu and season with salt and pepper. Join Weight Watchers today and you can gain full access to all of our healthy recipes. Transfer to a medium bowl; mix with the lemon juice and pork.
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.
Donal Skehan dishes up Pork & Fennel Ragu. So when a fennel and sausage ragù at a local restaurant invoked this mystical moment, giving him a cross-eyed moment of pleasure, I felt that the gauntlet I also have strong feelings about ragù. Making a good ragù is like playing music, or practicing any other discipline that requires periods of meditative. Deglaze with wine and red wine vinegar. Add red wine jus, bay leaf, salt and fennel, soy and cream.
So that’s going to wrap it up with this special food pork and fennel ragu recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
