Simple Way to Prepare Super Quick Homemade Pork ragout with fennel and sage

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Perfect Pork ragout with fennel and sage. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork ragout with fennel and sage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork ragout with fennel and sage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork ragout with fennel and sage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork ragout with fennel and sage estimated approx 1 hr 15 minutes.

To get started with this particular recipe, we have to prepare a few components. You can have Pork ragout with fennel and sage using 11 ingredients and 3 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Pork ragout with fennel and sage:

1. 1 large onion, chopped
2. 3 cloves garlic, thinly sliced
3. 2 celery sticks, finely chopped
4. 1 carrot, finely chopped
5. 1 1/2 tsp fennel seeds
6. 500 g ground pork
7. 1 cup dry red wine
8. 2 tbsp tomato paste
9. 2 cups chicken stock
10. 1-796 ml can whole tomatoes, including juices
11. 1 tbsp fresh sage, finely sliced

Steps to make 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.

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