Step-by-Step Guide to Prepare Perfect Pork ragout with fennel and sage

Pork ragout with fennel and sage.

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pork ragout with fennel and sage. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pork ragout with fennel and sage is one of the most popular of recent trending foods on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Pork ragout with fennel and sage is something that I have loved my entire life. They are nice and they look fantastic.

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

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

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

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