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Photo of Pork & fennel ragù with butternut noodles by WW

Pork & fennel ragù with butternut noodles

5
Points® value
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, finely chopped

Garlic

2 clove(s), finely chopped

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, for ease buy the prepared butternut noodles

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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