Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, pork ragout with fennel and sage. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pork ragout with fennel and sage is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Pork ragout with fennel and sage is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook pork ragout with fennel and sage using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Pork ragout with fennel and sage:

1. Take 1 large onion, chopped
2. Take 3 cloves garlic, thinly sliced
3. Get 2 celery sticks, finely chopped
4. Prepare 1 carrot, finely chopped
5. Prepare 1 1/2 tsp fennel seeds
6. Make ready 500 g ground pork
7. Take 1 cup dry red wine
8. Make ready 2 tbsp tomato paste
9. Take 2 cups chicken stock
10. Take 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.

So that’s going to wrap it up with this exceptional food pork ragout with fennel and sage recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!