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Pork and fennel ragu


Serves: 8
timePrep time: 20 mins
timeTotal time:
Pork and fennel ragu
Recipe photograph by Dan Jones

Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
291Kcal
Fat
11gr
Saturates
4gr
Carbs
7gr
Sugars
6gr
Fibre
2gr
Protein
34gr
Salt
0.1gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 2 x 500g packs pork mince (10% fat)
  • 1 tbsp olive oil
  • 1 fennel bulb, finely chopped, fronds reserved
  • 5 garlic cloves, crushed
  • ½ tsp crushed dried chilli flakes
  • 1 tsp fennel seeds
  • 300ml dry white wine
  • 2 x 390g cartons chopped tomatoes
  • 1 tbsp caster sugar
  • grated zest of 1 lemon

Step by step

Get ahead
The ragu can be kept in the freezer for up to 6 months. Defrost for 24 hours in the fridge, or 8-10 hours at room temperature.
  1. Heat a large frying pan and tip in half the mince. Fry, without extra fat, for 5 minutes over a high heat, stirring to break up the mince. Transfer to a casserole; repeat with the rest of the mince. Wipe out the pan.
  2. Add the oil to the frying pan then cook the fennel and garlic for 5 minutes over a medium heat. Stir in the chilli flakes and fennel seeds and cook for 1 minute more before adding the wine. Allow to bubble for a couple of minutes then pour this into the casserole and add the chopped tomatoes, sugar and lemon zest plus seasoning.
  3. Cover, bring to the boil, then reduce the heat and simmer for 45 minutes until rich and slightly reduced. Chop the reserved fennel fronds roughly and stir into the ragu. Cool the ragu, divide into portions and freeze in airtight containers.

    Why not turn this into a pork, fennel and mozzarella pasta gratin?
Chef quote
Great with pasta or a jacket potato – or turn it into a delicious gratin - you can get our recipe here

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