Pork and Fennel Ragu
Rich, hearty, and bursting with bold flavors, this Pork and Fennel Ragu is the ultimate comfort food for cozy nights. Featuring tender ground pork, the sweet anise-like bite of fennel, and an aromatic blend of garlic, fennel seeds, and herbs, this slow-simmered sauce develops a deeply satisfying flavor profile. Deglazed with dry white wine and simmered with a medley of crushed tomatoes and broth, this ragu transforms into a velvety, soul-warming dish perfect for tossing with silky pasta or serving alongside crusty bread. Easy to make yet impressively gourmet, this recipe pairs rustic simplicity with elevated taste. Garnish with fresh parsley for a vibrant finish and savor every bite of this flavorful Italian-inspired classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground pork
- 1 medium, finely chopped fennel bulb
- 1 medium, finely chopped yellow onion
- 4 minced garlic cloves
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon dried fennel seeds
- 0.5 cup dry white wine
- 28 ounces canned crushed tomatoes
- 1 cup chicken or vegetable broth
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- optional, for serving pasta or crusty bread
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the ground pork and cook, breaking it up with a wooden spoon, until it is browned and cooked through, about 5-7 minutes. Remove the pork from the pot and set aside.
In the same pot, add the chopped fennel and onion. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
Stir in the minced garlic, crushed red pepper flakes, and fennel seeds. Cook until fragrant, about 1-2 minutes.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
Return the cooked pork to the pot. Add the crushed tomatoes, chicken or vegetable broth, sprigs of rosemary and thyme, salt, and black pepper. Stir to combine.
Lower the heat to a gentle simmer. Cover partially with a lid and let the ragu cook for 60-75 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
Remove the sprigs of rosemary and thyme before serving.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the ragu over your favorite pasta or alongside crusty bread. Sprinkle with chopped parsley for garnish.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 49.4 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4102 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
