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Slow-cooked pork and fennel ragu
Serves: 8
Prep time: 30 minTotal time: 
Recipe photograph by Toby Scott
Slow-cooked pork and fennel ragu
This slow-cooked stew is delicious with pan-fried gnocchi, layered up in a lasagne or ladled over pappardelle with lots of Parmesan
Serves: 8
Prep time: 30 minTotal time:
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Nutritional information (per serving)
Calories
370Kcal
Fat
15gr
Saturates
4gr
Carbs
9gr
Sugars
8gr
Fibre
3gr
Protein
40gr
Salt
0.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x boneless pork shoulder joint, about 1.25kg
- 2 tbsp olive oil
- 1 large onion, diced
- 2 celery sticks, diced
- 2 carrots, diced
- 1 fennel bulb, diced
- 3 garlic cloves, crushed
- 1½ tbsp fennel seeds
- 3 bay leaves
- 4 thyme sprigs
- 350ml white wine
- 400ml chicken stock (use ½ stock pot or cube) - use gluten free if required
- 1 x 400g tin chopped tomatoes
- ½ x 30g pack basil, torn
Step by step
Get ahead
Portion up when cool and freeze, or store in the fridge for up to 3 days. Reheat with just a splash of water or stock.
- Season the pork well. Heat the oil in a large flameproof casserole and brown the pork for 15 minutes, turning to colour all over. Remove to a plate.
- Add the onion, celery, carrots and fennel to the casserole and cook for 8-10 minutes over a medium heat until beginning to brown. Add the garlic and fennel seeds and fry for 2 minutes until fragrant. Preheat the oven to 160°C, fan 140°C, gas 3.
- Add the bay, thyme, wine, stock and tomatoes to the casserole. Bringto the boil then return the pork, cover with a lid and place in the oven for 3-3½ hours, turning the pork every hour or so, until almost falling apart.
- Remove the pork to a chopping board and pull the tender meat apart with two forks. Discard the bay leaves and thyme sprigs, then returnthe shredded pork to the pot with the basil. Simmer for 5 minutes and season to taste. If making ahead, see How to Store.