FENNEL-SPICED PORK RAGOUT

Preparation

Chop the onions. Chop the garlic cloves. Roughly crush the fennel seeds. Leave some whole leaves to garnish plus tear the basil leaves.

1 Heat the oil in a flameproof casserole.
2 Add the onion and fry for 3-4 minutes.
3 Then add the garlic and fennel seeds, and cook for 30 seconds. Add the pork mince and fry for 5 minutes until golden.
4 Pour in the wine and allow to bubble until reduced by half.
5 Add the tomatoes with about ¼ can of water, then stir in the tomato purée; season.
6 Bring to a simmer, cover and cook for 30-40 minutes over a low heat.
7 Stir in the basil.
8 Meanwhile, cook the pasta according to pack instructions.
9 Drain and divide among 4 serving plates, and top with the ragout.
10 Scatter with whole basil leaves and Parmesan shavings, and serve.

Matthew

Recipe was tasty. I would leave it for max half hour for reducing. Was really yum.
Micklemonkey

Delicious and quick and easy to make. I firm favourite
Brenda

This was very easy to make. It did my husband and myself twice and we both really enjoyed it. The only thing I did differently was after the mince etc was cooked through, I then let it simmer for about 20 mins with the lid off to thicken it. Delicious!
Evs

Tasty! It's got a twist but doesn't put kids off. Great alternative to spag bol (boring).
Laura

Easy and loved by whole family, ages ranging from 7 months - 29 years!
Caroline

I used sweet chilli sausages instead of the mince and it was delicious. Easy to do and everyone wonders what is in it!
Sherene M

Great midweek meal and so easy to make. Enjoyed using pork mince for the first time and felt it was so much lighter than beef. Delicious! Next time I might add a little chilli powder to give it an extra kick!