Pork and Fennel Ragù

Preparation info

  • Serves


    • Difficulty


Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Fennel is a good base for soups and slow-cooked dishes, losing its strong pungent aniseed favour for a softer taste once cooked. A ragù is the Italian word for a meat-based sauce, usually served with pasta, but you could also serve this with cooked polenta or rice. For 4 people use about 400g uncooked pasta.


  • 1 large onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 celery sticks, finely diced


Fry the onion, carrot, celery and fennel in the oil for 20 minutes, stirring now and then and adding a splash of water, if necessary, to stop it sticking. Add the sausage meat and fry for about 5 minutes to brown it.

Add the fennel seeds, oregano and garlic and fry for 2 minutes, then add the tomato purée and wine. Simmer for 3–4 minutes, or until the wine has been absorbed, then add th