Bucatini Al Ragù Di Maiale E Finocchietto Recipe

Name: Bucatini Al Ragù Di Maiale E Finocchietto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 pound ground pork shoulder; 3 leafy sage sprigs; 1 rosemary sprig; 1/2 cup finely chopped yellow onion; 1/3 cup finely chopped carrot; 1/4 cup finely chopped celery; 2 tablespoons unbleached all-purpose flour; 1 cup vegetable broth; 1/2 cup plus 2 tablespoons finely chopped fennel fronds and tender stems; 1/2 cup dry red wine; Fine sea salt; 1 pound bucatini or spaghetti; 1 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese; 3 tablespoons finely chopped flat-leaf parsley

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 pound ground pork shoulder
3 leafy sage sprigs
1 rosemary sprig
1/2 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/4 cup finely chopped celery
2 tablespoons unbleached all-purpose flour
1 cup vegetable broth
1/2 cup plus 2 tablespoons finely chopped fennel fronds and tender stems
1/2 cup dry red wine
Fine sea salt
1 pound bucatini or spaghetti
1 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
3 tablespoons finely chopped flat-leaf parsley

1
In a large skillet, heat oil over high heat until hot but not smoking. Add pork, sage and rosemary; cook, stirring with a wooden spoon to break up meat, 4 minutes. Add onion, carrot and celery; reduce heat to medium-high and continue to cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Sprinkle flour into pan and stir to combine then add broth, fennel, wine and 1/4 teaspoon salt. Reduce heat to cook ragu at a gentle simmer until sauce is flavorful, about 20 minutes.
2
Meanwhile, bring a large pot of salted water to a boil.
3
When ragu is ready, remove from heat and cover to keep warm. Cook pasta until al dente, drain and transfer to a large serving bowl. Add ragu and toss to combine, then add half of the cheese and toss once more. Add remaining cheese and parsley, toss together to combine, then adjust seasoning to taste. Serve immediately.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 pound ground pork shoulder, 3 leafy sage sprigs, 1 rosemary sprig, and more.

Yes, Bucatini Al Ragù Di Maiale E Finocchietto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini Al Ragù Di Maiale E Finocchietto

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