Pork and Fennel Ragu

Even if you are not a fan of fennel, do try this dish.  Super easy to make.  The recipe serves 8, so I make the full recipe and then freeze portions.  With one of the portions I added some cheese sauce and topped with mozzarella to make a gratin.


  • 2 x 500g packs pork mince (10% fat)
  • 1 tbsp olive oil
  • 1 fennel bulb, finely chopped, fronds reserved
  • 5 garlic cloves, crushed
  • ½ tsp crushed dried chilli flakes
  • 1 tsp fennel seeds
  • 300ml dry white wine
  • 2 x 390g cartons chopped tomatoes
  • 1 tbsp caster sugar
  • grated zest of 1 lemon


  • Heat a large frying pan and tip in half the mince. Fry, without extra fat, for 5 minutes over a high heat, stirring to break up the mince. Transfer to a casserole; repeat with the rest of the mince. Wipe out the pan.
  • Add the oil to the frying pan then cook the fennel and garlic for 5 minutes over a medium heat. Stir in the chilli flakes and fennel seeds and cook for 1 minute more before adding the wine. Allow to bubble for a couple of minutes then pour this into the casserole and add the chopped tomatoes, sugar and lemon zest plus seasoning.
  • Cover, bring to the boil, then reduce the heat and simmer for 45 minutes until rich and slightly reduced. Chop the reserved fennel fronds roughly and stir into the ragu. Cool the ragu, divide into portions and freeze in airtight containers.

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