Pork And Fennel Ragout Recipe

Name: Pork And Fennel Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bulb fennel (or two small), chopped (reserve fronds); 1 medium onion, chopped; 1 carrot, small dice; 1 celery stalk, small dice; 4 cloves garlic, minced; 1 pound ground pork; 4 teaspoons sugar; 2 teaspoons oregano; 2 tablespoons fennel seeds; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon cayenne pepper; 1/2 teaspoon fresh ground pepper; 1 teaspoon salt (or to taste); 1 28 oz can Roma tomatoes; 3 tablespoons tomato paste; 3/4 cup good red wine; 1/4 cup cream

Servings: persons

1 large bulb fennel (or two small), chopped (reserve fronds)
1 medium onion, chopped
1 carrot, small dice
1 celery stalk, small dice
4 cloves garlic, minced
1 pound ground pork
4 teaspoons sugar
2 teaspoons oregano
2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground pepper
1 teaspoon salt (or to taste)
1 28 oz can Roma tomatoes
3 tablespoons tomato paste
3/4 cup good red wine
1/4 cup cream

1
Heat large saute pan over medium high heat (you can add a little olive oil or cooking spray if you want). Add fennel, onion, garlic, carrot and celery. Cook until vegetables begin to soften, about 10 minutes.
2
Add pork and next seven ingredients (sugar through salt) and cook until pork is no longer pink, stirring well, about 7 to 10 minutes.
3
Add tomatoes, squishing with fingers (or breaking up with a wooden spoon. Personally, I like to squish). Stir in tomato paste and wine.
4
Bring to a boil then reduce heat. Simmer, partially covered, for 1 to 1 1/2 hours.
5
Stir in cream (or half & half). Simmer until heated through.
6
Serve over penne. Top with grated Parmigiano-Reggiano and garnish with fennel fronds, if desired.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 large bulb fennel (or two small), chopped (reserve fronds), 1 medium onion, chopped, 1 carrot, small dice, 1 celery stalk, small dice, and more.

Yes, Pork And Fennel Ragout falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Pork And Fennel Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions