Are looking for inspiration recipes pork ragout with fennel and sage that are unique? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious pork ragout with fennel and sage should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of pork ragout with fennel and sage, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare pork ragout with fennel and sage good home, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings required exist in make

1. Take 1 large onion, chopped
2. Use 3 cloves garlic, thinly sliced
3. Prepare 2 celery sticks, finely chopped
4. Prepare 1 carrot, finely chopped
5. Prepare 1 1/2 tsp fennel seeds
6. Use 500 g ground pork
7. Use 1 cup dry red wine
8. Use 2 tbsp tomato paste
9. Prepare 2 cups chicken stock
10. Prepare 1-796 ml can whole tomatoes, including juices
11. Prepare 1 tbsp fresh sage, finely sliced

Ribbon Pasta With Pork Ragu and Fresh Sage. Spread the mixture over the loin of pork. Stir in tarragon, parsley, and lemon juice just before serving. In a large pot, heat the olive oil on medium-high heat.

Steps 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.
4. Done and ready to serve!

Season the pork shoulder with salt and pepper. Transfer the pork to a bowl and set aside. Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Add the Cavatappi pasta to the ragu.

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