Sicilian-style Pork and Fennel Ragu
2
Points®
Total time: 3 hr 30 min • Prep: 30 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked pork tenderloin
1 pound(s), trimmed
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Extra virgin olive oil
2 tsp(s)
Uncooked fennel bulb
1 cup(s), thinly sliced
Sweet onions
1 medium, chopped
Carrots
1 large, diced
Fresh garlic scapes
1 medium, minced
Fennel seed
1 tsp(s), crushed
White wine
⅓ cup(s)
Jarred fat-free marinara sauce
1¾ cup(s)
Fresh basil
⅓ cup(s), thinly sliced, small leaves for garnish
Grated Parmesan cheese
¼ cup(s)
Instructions
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
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