Pork and Fennel Ragout
Recipe GLPR911e6954f73534
A rich, aromatic pork ragout infused with fennel, tomatoes, and warm spices. Tender ground pork simmers with fennel bulb, vegetables, and a blend of herbs, finished with a touch of cream and red wine for depth. Serve over pasta, polenta, or with crusty bread to soak up the savory sauce.
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Ingredients
1 large fennel bulb (or 2 small), chopped, fronds reserved
1 medium onion, chopped
1 small carrot, diced
1 celery stalk, diced
4 cloves garlic, minced
1 pound ground pork
4 teaspoons sugar
2 teaspoons dried oregano
2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon salt, or to taste
1 28-ounce can whole peeled Roma tomatoes
3 tablespoons tomato paste
3/4 cup dry red wine
1/4 cup heavy cream
Directions
In a large heavy-bottomed pot or Dutch oven, brown the ground pork over medium-high heat, breaking it apart with a spoon as it cooks. Once cooked through with no pink remaining, transfer the pork to a plate and set aside. Do not rinse the pot; keep the rendered fat and fond for flavor.
Return the pot to medium heat. Add the chopped fennel bulb, onion, carrot, and celery. Sauté for 8–10 minutes, stirring occasionally, until the vegetables begin to soften and lightly caramelize.
Add the minced garlic and fennel seeds, stirring constantly for about 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color and caramelize slightly.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 3–4 minutes to allow some of the alcohol to evaporate.
Add the canned tomatoes with their juice, breaking them into smaller pieces with your spoon as you stir them in. Return the cooked pork to the pot.
Stir in the sugar, oregano, crushed red pepper flakes, cayenne pepper, black pepper, and salt. Mix well to distribute the seasonings evenly.
Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. The ragout should be rich and concentrated.
Stir in the heavy cream, stirring gently to incorporate it throughout the sauce. Taste and adjust seasoning with additional salt or pepper as needed.
Warm through for 1–2 minutes over low heat. Garnish with reserved fennel fronds if desired. Serve hot over pasta, polenta, or with crusty bread.
