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Sicilian-style pork and fennel ragu

Sicilian-style pork and fennel ragu

6
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 are especially good in this ragu.

Ingredients

Uncooked lean pork tenderloin

1 pound(s), trimmed

Table salt

¼ tsp

Black pepper

⅛ tsp

Olive oil

2 tsp

Uncooked fennel bulb

1 cup(s), thinly sliced

Uncooked onion

1 medium, chopped

Carrots

1 large, diced

Garlic

1 large clove(s), minced

Fennel seeds

1 tsp, crushed

White wine

⅓ cup(s), dry

Store-bought marinara sauce

1¾ cup(s)

Fresh basil

⅓ cup(s), thinly sliced fresh

Grated Parmesan cheese

¼ cup(s), or shaved cheese

Instructions

  1. 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.
  2. 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.
  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 tablespoon cheese

Notes

Serve the ragu over steamed or sautéed spiralized zucchini (aka zoodles). You can spiralize yourself or buy them pre-cut in just about every major supermarket.

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