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Find more easy midweek meals at Tesco Add the pasta to the cooked sauce and toss to combine. This delicious pork and fennel ragu dish is a must try is you love pasta. Add in the sausage meat and fry until lightly browned, breaking up with the back of a wooden spoon as it fries.

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Ingredients - Pork and Fennel Ragu:

1. Give 1 teaspoon of fennel seeds
2. Make ready 2 cloves of garlic
3. Require of Rigatoni pasta
4. Prepare Passata
5. Require of Pork sausages with skin removed
6. Get of Spinach
7. Make ready of Parmesan
8. Give 1 of diced onion
9. Require 1 tablespoon olive oil
10. You need leaves - Basil

Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. This pork ragù is my gift for these last days of winter, a rustic meat sauce for a Sunday, winter's swan song before the next recipes which will welcome Make a battuto: finely chop the onion, celery, carrot, fennel and rosemary. Choose a medium-sized pot with a thick bottom.

Pork and Fennel Ragu making process:

1. Heat oil and add garlic, onion and fennel seeds until softened
2. Add pork sausages (small chunks) and brown off
3. Add passata and cook pasta
4. Add spinach to sausage ragu and combine with cooked pasta, serve with basil and Parmesan

I recently dined at a favorite Italian joint, where I enjoyed a mind-blowing dish of braised oxtails heaped over semolina gnocchi. I decided to make my ragu using pork shoulder and bacon (two of my favorite ingredients!), as well as cider vinegar for a bit of Southern flair. By The Good Housekeeping Test Kitchen. Serve this pepper-filled pork ragu over creamy polenta. It is Carnival and that is the festive season before Lent, a period of six weeks in which it was not allowed to eat meat.

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