Pork & fennel ragù with butternut noodles
Calorie controlled cooking spray
1 large, finely chopped
2 clove(s), finely chopped
1 tablespoons, level
½ teaspoons, level
Extra Lean Pork Mince (5% fat), raw
600 g, for ease buy the prepared butternut noodles
1 zest(s) of 1
10 sprig(s), fresh
- 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.
- 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.
- 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.