Pork ragout with fennel and sage
Pork ragout with fennel and sage

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pork ragout with fennel and sage. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pork ragout with fennel and sage is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Pork ragout with fennel and sage is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have pork ragout with fennel and sage using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pork ragout with fennel and sage:
  1. Prepare 1 large onion, chopped
  2. Prepare 3 cloves garlic, thinly sliced
  3. Prepare 2 celery sticks, finely chopped
  4. Take 1 carrot, finely chopped
  5. Get 1 1/2 tsp fennel seeds
  6. Make ready 500 g ground pork
  7. Get 1 cup dry red wine
  8. Prepare 2 tbsp tomato paste
  9. Take 2 cups chicken stock
  10. Make ready 1-796 ml can whole tomatoes, including juices
  11. Get 1 tbsp fresh sage, finely sliced
Instructions to make Pork ragout with fennel and sage:
  1. Add a good splash of olive oil to a large pan on medium-high heat. Add the onion and fry for 2 to 3 minutes until soft and starting to brown. Add the garlic and fry another 1 minute. Add the celery and carrots and fry 4 to 5 minutes until the veg are lightly caramelized. Remove everything to a plate and set aside.
  2. Add the fennel seeds to the pan and let them toast for 1 minute until fragrant. Add the pork, and use a spatula to break it up as it cooks. If the pan seems a little dry, add a little more olive oil. Once the meat's no longer pink, return the veg, onions and garlic to the pan. Sprinkle in a couple of pinches of salt and a few grinds of black pepper. Continue frying for 5 minutes, stirring occasionally, until the mixture's well-browned with some crispy bits.
  3. Stir the wine into the pan and let it cook off for a few minutes until the meat is mostly dry again. Stir in the tomato paste and cook another 2 minutes. Deglaze the pan with the chicken stock, then add the canned tomatoes and throw in the sage. Turn the heat down to low and let simmer for 30 to 40 minutes until the sauce is reduced and thick. Check the seasoning and add more salt and pepper as needed.

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