Pork and fennel ragu with pasta shells


  • 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


 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