Pork and Fennel Ragu

Name: Pork and Fennel Ragu
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tablespoon extra virgin olive oil; 2 cups onion (finely chopped); 2 cups fennel bulbs (finely chopped); 2 cloves garlic (minced); 1 tablespoon fennel seeds (slightly crushed); 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; 8 ounces lean ground pork; ¼ cup dry white wine; sea salt and freshly ground black pepper; 1 can diced tomatoes (14 ounces) (drained); 2 cups low-sodium chicken or vegetable stock; 8 ounces rigatoni (preferably whole grain)

Instructions

This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the pasta you’re used to. Yet it’s so hearty you’ll never miss the extra meat and pasta.

Updated at: Sun, 24 Nov 2024 20:26:45 GMT