Pork & Fennel Ragù
Author: Erin Brooks
Recipe type: Main
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.
- Heat the oven to 150 degrees celsius (300f).
- Heat a large, ovenproof pan (preferably a dutch oven or similar) over a low-medium flame.
- Add oil and heat.
- Add the onion and cook gently for 2-3 minutes, avoid browning.
- Add the chilli, garlic and caraway seeds and cook for a further 2-3 minutes until fragrant.
- 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.
- Add the red wine to deglaze, scraping any brown bits from the bottom of the pan.
- Add the tomato paste, passata and rosemary and stir well to incorporate.
- Add 1 cup stock and put the lid on to bring to a low boil.
- Stir well and then put in the oven for two-three hours. Add more stock if sauce is becoming too thick.
- 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/