Pork and fennel ragu with pasta shells
Ingredients
- Prep time 15 minutes
- Cook time 50 minutes
- Serves 6
- 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
- Salt
- 1 ½ lb cooked shell shaped pasta
- Finely grated Parmesan
- Extra-virgin olive oil
- 1 cup fresh mint leaves
Methodology
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