Pork and Fennel Ragu. Most Italian Nonnas would insist on simmering a ragu for hours but I think my cheat recipe delivers all that satisfying While the pasta is cooking, heat the oil in a large frying pan over a medium high heat. Find more easy midweek meals at Tesco Add the pasta to the cooked sauce and toss to combine. Add tomato and broth, bring to a boil.
Donal Skehan dishes up Pork & Fennel Ragu. Add in the sausage meat and fry until lightly browned, breaking up. Join Weight Watchers today and you can gain full access to all of our healthy recipes. You can cook Pork and Fennel Ragu using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pork and Fennel Ragu
- You need 1 teaspoon of fennel seeds.
- It's 2 cloves of garlic.
- It's of Rigatoni pasta.
- Prepare of Passata.
- It's of Pork sausages with skin removed.
- Prepare of Spinach.
- You need of Parmesan.
- Prepare 1 of diced onion.
- You need 1 tablespoon of olive oil.
- Prepare leaves of Basil.
Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until the liquid Pour the pork ragù over the top of the pappardelle, sprinkle with Parmesan and serve immediately. At the restaurant, the chefs make their own casarecce; we've used dried pasta. How to Make: Quick Pork Ragu with Penne. That what Jamie says at the beginning of e v e r y episode so it just felt necessary here.
Pork and Fennel Ragu instructions
- Heat oil and add garlic, onion and fennel seeds until softened.
- Add pork sausages (small chunks) and brown off.
- Add passata and cook pasta.
- Add spinach to sausage ragu and combine with cooked pasta, serve with basil and Parmesan.
In a separate bowl start mixing together your meat mixture of pork mince, salt, fennel & oregano. The leftover pork is gently braised into a tender ragù with a fennel-onion soffritto, white wine, and chicken stock (if you saved the bones from your pork shoulder, you can earn extra leftover-ingenuity no-waste points* by making a quick stock with them). This sounds simple enough, but leftover pork. This ragu smells like Nonna's kitchen—the aroma is truly transporting. I've braised pork, lamb, short ribs, cabbage, eggplant, and so many others — but, in this recipe, chicken finally gets the star treatment.