Pork and fennel ragu
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, finely chopped
Garlic
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
Carrot(s)
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)
Instructions
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.
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