Sicilian-style pork and fennel ragu
Uncooked lean pork tenderloin
1 pound(s), trimmed
Uncooked fennel bulb(s)
1 cup(s), thinly sliced
1 medium, chopped
1 large, diced
1 large clove(s), minced
1 tsp, crushed
⅓ cup(s), dry
Trader Joe's Low fat Tuscano marinara sauce
⅓ cup(s), thinly sliced fresh
Grated Parmesan cheese
¼ cup(s), or shaved cheese
- Sprinkle pork with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add pork and cook until lightly browned on all sides, about 5 minutes. Transfer to 5- or 6-quart slow cooker.
- Add sliced fennel, onion, and carrot to skillet 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 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, 3–4 hours on High or 6–8 hours on Low. Transfer pork to cutting board.
- 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.
- Per serving: about 1 1/4 cups ragu and 1 tablespoon cheese