Pork & Fennel Ragù
Prep time
Cook time
Total time
This luscious Pork & Fennel ragù makes the most of the larger, end of season fennel bulbs which tend to have a more pronounced aniseed flavour. Perfect for a changing season.
Recipe type: Main
Cuisine: Italian
Serves: 6-8 serves
  • 1 tbspn rice bran oil
  • 1 large fennel bulb (or 2 smaller bulbs if preferred), stems removed and roughly sliced into small pieces
  • 1 brown onion
  • 1 red chilli, finely chopped
  • 2 tspns of minced garlic (approx. 4 bulbs)
  • 1 tspn caraway seeds
  • 6 good-quality pork sausages, skins removed
  • 1 big glass of good-quality red wine
  • 1-2 tbspns tomato paste
  • 1 bottle of tomato passata (or 1 can crushed tomatoes)
  • 2 sprigs rosemary, stems removed and finely chopped
  • 1-2 cups stock
  • To serve: Cooked pasta such as spaghetti or rigatoni (follow directions on packet), fresh parmesan and chopped parsley.
  1. Heat the oven to 150 degrees celsius (300f).
  2. Heat a large, ovenproof pan (preferably a dutch oven or similar) over a low-medium flame.
  3. Add oil and heat.
  4. Add the onion and cook gently for 2-3 minutes, avoid browning.
  5. Add the chilli, garlic and caraway seeds and cook for a further 2-3 minutes until fragrant.
  6. Add the pork sausages to the pan and break up into small pieces using a wooden spoon. Fry until starting to brown, moving around the pan often.
  7. Add the red wine to deglaze, scraping any brown bits from the bottom of the pan.
  8. Add the tomato paste, passata and rosemary and stir well to incorporate.
  9. Add 1 cup stock and put the lid on to bring to a low boil.
  10. Stir well and then put in the oven for two-three hours. Add more stock if sauce is becoming too thick.
  11. Serve over freshly cooked pasta, topped with shredded parmesan and fresh parsley.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2014/10/porkfennelragu/