Pork And Fennel Ragu Recipes
PORK AND FENNEL RAGU
Make and share this Pork and Fennel Ragu recipe from Food.com.
Provided by dicentra
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
- Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
- Add tomato and broth, bring to a boil.
- Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.
Nutrition Facts : Calories 421.3, Fat 14, SaturatedFat 4.8, Cholesterol 40.9, Sodium 351.7, Carbohydrate 54.1, Fiber 5.6, Sugar 7, Protein 19.8
PORK AND FENNEL RAGOUT
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
- Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
- Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.
Nutrition Facts : Calories 435, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 882 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 30 grams
More about "pork and fennel ragu recipes"
CASARECCE WITH PORK AND FENNEL RAGU RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- 1. Heat a large saucepan over medium heat and add the olive oil and onion. Fry the onion for about 10 minutes until lightly browned. Add the fennel seeds and garlic and fry for a minute or two until fragrant. Add the pork mince and fry until lightly browned, then add the passata, white wine and bay leaves. Bring to a simmer, cover and simmer for 1 hour. Remove the cover and simmer for a further 15 minutes or so until the sauce is thickened to a consistency you like.
- 2. Cook the casarecce in boiling salted water until it's al dente. Add the casarecce and butter to the sauce, plus 2 tablespoons of the pasta water, and stir over medium heat until well combined. Serve the pasta with parmesan cheese and ground black pepper.
PORK, FENNEL AND LEMON RAGù WITH PAPPARDELLE PASTA (A ...
From afeastfortheeyes.net
5/5 (1)Category MainCuisine ItalianTotal Time 2 hrs 30 mins
- Adjust oven rack to middle position and heat oven to 350 degrees. Cook pancetta and ⅔ cup water in Dutch oven over medium-high heat, stirring occasionally, until water has evaporated and dark fond forms on bottom of pot, 8 to 10 minutes. Add onion and fennel bulb and cook, stirring occasionally, until vegetables soften and start to brown, 5 to 7 minutes. Stir in garlic, salt, thyme, and pepper and cook until fragrant, about 30 seconds.
- Stir in cream and 2 cups water, scraping up any browned bits. Add pork and bring to boil over high heat. Cover, transfer to oven, and cook until pork is tender, about 1½ hours.
- Transfer pork to large plate and let cool for 15 minutes. Cover pot so fond will steam and soften. Using spatula, scrape browned bits from sides of pot and stir into sauce. Stir in lemon zest and juice.
- While pork cools, bring 4 quarts water to boil in large pot. Using 2 forks, shred pork into bite-size pieces, discarding any large pieces of fat or connective tissue. Return pork and any juices to Dutch oven. Cover and keep warm.
GARGANELLI WITH FENNEL AND PORK SHOULDER RAGù RECIPE | BON ...
From bonappetit.com
3.8/5 (24)Estimated Reading Time 2 minsServings 6-8
- Using your hands, thoroughly mix ground pork and 2 tsp. salt in a large bowl until pork is sticky, about 3 minutes. Cover and chill for at least 2 hours or overnight.
- Roll pork mixture into 16–18 large meatballs (about ¼-cupful each). Heat 1½ Tbsp. olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding remaining 1½ Tbsp. olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel–lined plate to drain.
- Reduce heat to medium. Return meatballs to pot. Scatter fennel, onions, and garlic over. Cook, stirring occasionally as needed to prevent scorching, until vegetables are translucent and juices have evaporated, about 25 minutes. (A flavorful browned layer may form on bottom of pan. The moisture from vegetables will help loosen it from the pot as you stir.)
- Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until wine has reduced by three-quarters, about 15 minutes. Add 4 cups broth and tomatoes. Return sauce to a simmer, scraping up all browned bits from bottom of pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2½ hours.
PORK AND FENNEL RAGU | TESCO REAL FOOD
From realfood.tesco.com
5/5 (26)Total Time 30 minsCategory DinnerCalories 578 per serving
PORK, FENNEL, AND LEMON RAGU WITH PAPPARDELLE | …
From americastestkitchen.com
Cuisine ItalianCategory Main CoursesServings 4-6
AMERICA’S TEST KITCHEN PORK, FENNEL, AND LEMON RAGU WITH ...
From wskg.org
Estimated Reading Time 2 mins
CALABRESE PORK RAGù WITH FENNEL - RECIPE - FINECOOKING
From finecooking.com
5/5 (5)Category Main CourseCuisine ItalianCalories 600 per serving
PORK, FENNEL & LEMON RAGU WITH PAPPARDELLE | MOM CAN YOU ...
From momcanyoumake.com
SLOW-COOKED PORK AND FENNEL RAGU RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (16)Category DinnerServings 8Total Time 4 hrs 10 mins
- Season the pork well. Heat the oil in a large flameproof casserole and brown the pork for 15 minutes, turning to colour all over. Remove to a plate.
- Add the onion, celery, carrots and fennel to the casserole and cook for 8-10 minutes over a medium heat until beginning to brown. Add the garlic and fennel seeds and fry for 2 minutes until fragrant. Preheat the oven to 160°C, fan 140°C, gas 3.
- Add the bay, thyme, wine, stock and tomatoes to the casserole. Bringto the boil then return the pork, cover with a lid and place in the oven for 3-3½ hours, turning the pork every hour or so, until almost falling apart.
- Remove the pork to a chopping board and pull the tender meat apart with two forks. Discard the bay leaves and thyme sprigs, then returnthe shredded pork to the pot with the basil. Simmer for 5 minutes and season to taste. If making ahead, see How to Store.
SICILIAN-STYLE PORK AND FENNEL RAGU | HEALTHY RECIPES | …
From weightwatchers.com
Servings 4Total Time 3 hrs 30 mins
- Sprinkle pork with salt and pepper. In a large nonstick skillet over medium heat, warm oil. Add pork and cook until lightly browned on all sides, about 5 minutes. Transfer to a 5- or 6-qt slow cooker.
- To skillet, add sliced fennel, onion, and carrot 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 a 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 to 4 hours on High or 6 to 8 hours on Low. Transfer pork to a 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.
PORK AND FENNEL RAGU | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (139)Category MainCuisine ItalianTotal Time 1 hr 5 mins
- Heat a large frying pan and tip in half the mince. Fry, without extra fat, for 5 minutes over a high heat, stirring to break up the mince. Transfer to a casserole; repeat with the rest of the mince. Wipe out the pan.
- Add the oil to the frying pan then cook the fennel and garlic for 5 minutes over a medium heat. Stir in the chilli flakes and fennel seeds and cook for 1 minute more before adding the wine. Allow to bubble for a couple of minutes then pour this into the casserole and add the chopped tomatoes, sugar and lemon zest plus seasoning.
- Cover, bring to the boil, then reduce the heat and simmer for 45 minutes until rich and slightly reduced. Chop the reserved fennel fronds roughly and stir into the ragu. Cool the ragu, divide into portions and freeze in airtight containers. Why not turn this into a pork, fennel and mozzarella pasta gratin?
PORK & FENNEL RAGù WITH BUTTERNUT NOODLES | HEALTHY RECIPE ...
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 4Total Time 35 mins
- 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.
- 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.
- 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.
SIMPLE PORK & FENNEL RAGU RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine ItalianCategory MainsServings 4Total Time 30 mins
- Heat oil in a large, deep frying pan over medium heat. Add sausage mince, then cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Using a slotted spoon, transfer mince to a plate, reserving oil in pan.
- Add onion and cook for 2 minutes or until softened. Return mince to pan, and add wine and stock. Simmer for 3 minutes or until slightly thickened. Add tomatoes and cook, uncovered, for 15 minutes or until slightly thickened. Season.
- Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Add pasta, parmesan, half the parsley and reserved cooking liquid to pan. Toss to combine. Serve ragu sprinkled with remaining parsley and extra parmesan.
PORK AND FENNEL RAGU - HELEN BROWNING'S ORGANICS
From helenbrowningsorganic.co.uk
Estimated Reading Time 1 min
SLOW-COOKED PORK AND FENNEL RAGù | WILLIAMS SONOMA
From williams-sonoma.com
Servings 8-10Total Time 3 hrs 40 mins
SW RECIPE: PORK AND FENNEL RAGù - BEST SLIMMING WORLD
From bestslimmingworld.com
Estimated Reading Time 2 mins
PORK, FENNEL AND SAGE RAGU WITH POLENTA
From coles.com.au
Cuisine Stews-CasserolesCategory Dinner,Savoury,Main-MealServings 8
RECIPE: PORK AND FENNEL RAGU* | PARRY COATES FAMILY LAW
From pcfl.com.au
Estimated Reading Time 1 min
BUCATINI WITH PORK AND WILD FENNEL RAGù RECIPE - LA CUCINA ...
From lacucinaitaliana.com
4/5 (3)Category PastaServings 6Total Time 40 mins
SAUSAGE RAGU RIGATONI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
DONAL'S VODKA PENNE PORK RAGU
From rte.ie
PORK RAGU RECIPE SLOW COOKER - SIMPLE CHEF RECIPE
From simplechefrecipe.com
A REVIEW OF JENNY ROSENSTRACH'S PORK SHOULDER RAGù | KITCHN
From thekitchn.com
VODKA PENNE PORK RAGU | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
PORK AND FENNEL RAGU RECIPES
From tfrecipes.com
PORK AND FENNEL RAGU RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #main-dish #pasta #pork #vegetables #european #kid-friendly #italian #dietary #low-sodium #low-cholesterol #low-calorie #inexpensive #healthy-2 #low-in-something #meat #pasta-rice-and-grains
You'll also love