Photo of Sicilian-style pork and fennel ragu by WW

Sicilian-style pork and fennel ragu

SmartPoints® value per serving
Total Time
3 hr 30 min
30 min
3 hr
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.


Uncooked lean pork tenderloin

1 pound(s), trimmed

Black pepper


Olive oil

2 tsp

Uncooked fennel bulb(s)

1 cup(s), thinly sliced

Uncooked onion(s)

1 medium, chopped

Uncooked carrot(s)

1 large, diced

Garlic clove(s)

1 large clove(s), minced

Fennel seeds

1 tsp, crushed

White wine

cup(s), dry

Trader Joe's Low fat Tuscano marinara sauce

1¾ cup(s)


cup(s), thinly sliced fresh

Grated Parmesan cheese

¼ cup(s), or shaved cheese


  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


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.