Pork and Fennel Ragu 

A delicious ragu as the perfect accompanient to pasta or a jacket potato

Pork and Fennel Ragu

Serves 8

This flavourful pork and fennel ragu is the perfect accompanient to pasta or a jacket potatoe. In order to increase the flavour, try using our organic pork mince that has been carefully created using our organic and free range pork. Find out more information about our pigs through this link. This pork mince is availabe to purchase from our online shop and can be delivered straight to your door.

This recipe has been borrowed from Tasmin Burnett Hall. Photo credit: Dan Jones

Free from: Gluten, Dairy


2 x 500g packs pork mince

1 tbsp olive oil

1 fennel bulb, finely chopped, fronds reserved

5 garlic cloves, crushed

½ tsp crushed dried chilli flakes

1 tsp fennel seeds

300ml dry white wine

2 x 390g cartons chopped tomatoes

1 tbsp caster sugar

grated zest of 1 lemon


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.

Helen Browning's Organic
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