Pork & fennel ragù with butternut noodles
1
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Keep the SmartPoints low by serving this with butternut squash noodles
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
2 clove(s)
Fennel Seeds
1 tablespoon(s), level
Chilli flakes
½ teaspoon(s), level
Extra lean pork mince (5% fat), raw
500 g
Passata
500 g
Granulated sugar
1 teaspoon(s)
Butternut Squash
600 g
Lemon
1 zest(s) of 1
Parsley, fresh
10 sprig(s), fresh
Instructions
1
Mist a large deep frying pan with cooking spray and put over a medium-high heat. Cook the onion for 6-8 minutes until softened, then add the garlic, fennel seeds and chilli flakes and cook for 1 minute.
2
Add the pork and cook until browned all over, breaking up any lumps using the back of a wooden spoon. Stir in the passata and sugar, and simmer for 15 minutes until thickened slightly.
3
Meanwhile, cook the butternut noodles to pack instructions, then add to the pan with the ragú, season to taste and toss to combine. Serve topped with the lemon zest and parsley.
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