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Pork and fennel ragu

Pork and fennel ragu

Total Time
40 min
10 min
30 min


Brown onion

1 medium, finely chopped


2 clove(s), finely chopped

Fennel seeds

3 tsp

Dried chilli flakes

½ tsp

Lean pork mince

500 g

Tomato passata

2 cup(s), (520g)

Caster sugar

1 tsp


4 large, cut into spirals

Fresh lemon rind

2 tsp, finely grated

Fresh flat-leaf parsley

2 tbs, roughly chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large, deep, non-stick frying pan with oil and heat over medium-high heat. Cook onion, stirring, for 6-8 minutes or until softened. Add garlic, fennel seeds and chilli and cook, stirring, for 1 minute or until fragrant.
  2. Add pork and cook, stirring to break up lumps, for 5 minutes or until browned. Add passata and sugar and bring to the boil. Reduce heat and simmer for 15 minutes or until ragu has slightly thickened.
  3. Meanwhile, place carrot in a large microwave-safe bowl. Microwave, covered, on high (100%) for 3 minutes or until just tender. Drain. Add to ragu and season with salt and pepper. Gently toss to combine. Serve sprinkled with rind and parsley.


TIP: Use a spiralizer (available at ww.com) or julienne peeler to cut carrots into spirals. Alternatively, use a mandoline or a vegetable peeler to cut them into thin ribbons, then cut ribbons into strips. Store leftovers in an airtight container in fridge for up to 2 days. VARIATION: Add ½ cup (40g) finely grated parmesan cheese with rind in Step 3 (contains dairy) or swap carrot for 240g cooked wholemeal pasta (contains gluten).