Photo of Sicilian-style Pork and Fennel Ragu by WW

Sicilian-style Pork and Fennel Ragu

Points® value
Total Time
3 hr 30 min
30 min
3 hr
Sicilian cooks made the combo of pork, tomatoes, and fennel famous. The delicate licorice flavor of fresh fennel and the bolder taste of the seeds work especially well in this ragu.


Uncooked pork tenderloin

1 pound(s), trimmed

Table salt

¼ tsp(s)

Black pepper


Extra virgin olive oil

2 tsp(s)

Uncooked fennel bulb

1 cup(s), thinly sliced

Sweet onions

1 medium, chopped


1 large, diced

Fresh garlic scapes

1 medium, minced

Fennel seed

1 tsp(s), crushed

White wine


Jarred fat-free marinara sauce

1¾ cup(s)

Fresh basil

cup(s), thinly sliced, small leaves for garnish

Grated Parmesan cheese

¼ cup(s)


  1. Sprinkle pork with salt and pepper. In a large nonstick skillet over medium heat, warm oil. Add pork and cook until lightly browned on all sides, about 5 minutes. Transfer to a 5- or 6-qt slow cooker.
  2. To skillet, add sliced fennel, onion, and carrot and cook, stirring, until vegetables are slightly softened, about 3 minutes. Stir in garlic and fennel seeds and cook, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up browned bits from bottom of pan. Transfer to slow cooker and stir in marinara sauce. Cover and cook until pork is fork-tender, 3 to 4 hours on High or 6 to 8 hours on Low. Transfer pork to a cutting board.
  3. Cut pork crosswise into 3 or 4 pieces. With two forks, shred pork and return to slow cooker. Stir in sliced basil. Divide ragu evenly among 4 bowls; sprinkle with Parmesan and basil leaves.
  4. Per serving: about 1 1/4 cups ragu and 1 tbsp cheese


Serving idea: Toss the ragu over steamed or sautéed spiralized zucchini (aka “zoodles”). You can spiralize it yourself or buy it pre-cut in just about every major supermarket.