Pork and Fennel Ragu with Pasta Shells


1 ½ lb ground pork sausage meat

¼ extra virgin olive oil

1 bulb fennel, finely chopped

2 teaspoons fennel seeds

4 garlic cloves sliced

3 cups chicken stock/ broth

1 12-oz. can diced tomatoes

Freshly ground black pepper


1 ½ lb cooked shell shaped pasta

Finely grated Parmesan

Extra-virgin olive oil

1 cup fresh mint leaves


Heat CRUX skillet to a medium heat, add in the olive oil along with the chopped fennel, fennel seeds and garlic and cook for a couple of minutes till fragrant and starting to turn in color.

Add in the ground pork meat and cook through, mixing every now and then (approximately 5-8 minutes).

Add in the tomatoes along with the chicken broth and continue to cook for 35 – 40 minutes on a moderate to low heat, Sauce should be thick in consistency. Adjust seasoning with a little salt and pepper.

Mix through the cooked pasta, making sure well mixed through and hot before serving.

Serve with extra virgin olive oil, mint and fresh Parmesan.