Pork and fennel ragù

This is a great little pasta dish. I made it for a job a couple of weeks back. I made a little to much and since it’s only me in my household and I hate wasting food (which sometimes makes my job a bit troublesome, a pizza that’s been in the spotlight for a couple of hours is not tasty). Consequentially, I had this for dinner (and lunch) for a bout 5 days in a row. Let me tell you that it was super tasty the 4 first days..

Pork and fennel ragú

500g lumaconi pasta

460g pork mince

2 stalks of celery, finely diced

2 carrots, finely diced

1 onion, finely diced

2 garlic cloves, minced or grated

½ chili, finely diced

1 tbsp fennel seeds

1 can whole tomatoes

a dash of red wine

1 bunch parsley

olive oil

salt and pepper

parmesan cheese, to serve

1. Heat some oil in a frying pan over medium to low heat, add the fennel seeds and cook for about 2 minutes or until aromatic.
2. Then add the veggies, increase the heat to medium and cook for about 5 minutes.
3. Add the pork mince and fry for a couple of more minutes. Then add tomatoes and wine and let simmer while you cook the pasta. Season with salt and pepper.
4. Cook the pasta according to the instructions on the package.
5. Drain the pasta in a colander, then mix with the sauce and heat for a couple of minutes.
6. Add the parsley and serve immediately with some grated parmesan.

Serves 4.