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Pork and Fennel Ragu

Pork and Fennel Ragu

with Pappardelle

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Sausage meat is a lazy cook's best friend. It's already packed full of flavour so you can have a tasty dinner on the table in no time. Here it's incorporated into a tomatoey ragu that goes fabulously with wide ribbons of parpadelle pasta.

Allergens:SulphitesCereals containing glutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

225 grams

Pork and Oregano Sausage Meat

(ContainsSulphites)

½ pot(s)

Fennel Seeds

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes

200 grams

Pappardelle

(ContainsCereals containing gluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate90 g
of which sugars17.0 g
Protein36 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Pop a large saucepan of water onto boil with 0.25 tsp of salt. We will use it later for the pasta. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

2

Heat a splash of oil in a large frying pan on medium-high heat. Add the sausage meat to the pan, and cook until browned, 5-6 mins, using a wooden spoon to break it up as it cooks.

3

Add the onion to the sausage and cook until softened, 4-5 mins, stirring occasionally. Add the garlic and fennel seeds. Stir and cook until fragrant, 1 minute. Tip: Fennel is quite a strong flavour. If you're not a fan, only use a little to start with. Add the tomato purée, stir and cook for a further 2 mins.

4

Pour the chopped tomatoes into your pan, stir together and allow the ragu to simmer gently until reduced and thickened, 12-15 mins. Season with salt and pepper. Tip: Add a sprinkle of sugar too (if you have some), it will really lift the flavour of the tomatoes. IMPORTANT: The sausage meat is cooked when no longer pink.

5

While your ragu is cooking, add the pappardelle (see ingredients for amount you need) to the boiling water and cook until tender, 10 mins. Do any washing up while everything cooks!

6

Once cooked, drain the pasta in a colander and drizzle over a little olive oil to stop it sticking together. Add the pasta to your ragu along with half of the parsley and half the Grated Italian Style hard cheese. Toss together. Serve on plates and top with the remaining parsley and Grated hard Italian Style hard cheese. Buon appetito!