This is one of the most unexpected and delicious soup recipes you’ll find. The fennel with garlic, onion and tomato sauce makes this Pork Ragu so unique and satisfying, you’ll find yourself making it (and craving it!) all winter long.
First, some history about this ragu. There’s a lovely little local place that hosts the absolute best cooking classes throughout the year. It’s called The Girl Can Cook but don’t be fooled by the name, it’s also a blast for guys. Sam and I had the best date night there! The best is reserving the kitchen for a private cooking class with all your girl friends. Who’s coming with me?
One of my favorite classes I’ve attended over the years was called Soups and Stews, which was hosted by Chef Sarah Leavell. She taught us three recipes for soups and stews that were much more creative and unique than anything I’d been whipping up. Even better, nothing about them was difficult at all!
The Pork and Fennel Ragu was hands down the most memorable soup from the class. At the time, I had never tried fennel and wasn’t sure what to expect. The layers of flavor in this soup are insane, though. If you think you don’t like fennel, I challenge you to give this a try.
This hearty stew is perfect for cold winter nights. I think your whole family will love it — I know mine does! If you happen to have any leftovers, this would be the perfect meal to freeze and save for a cold, rainy day.
Pork and Fennel Ragu Recipe
Pork & Fennel Ragu
- 1 lb pork shoulder cut into 1/2 inch chunks
- 1/4 lb bacon diced
- 4 cups thinly sliced fennel bulbs about 2 fennel bulbs
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 3/4 cup dry white wine or chicken broth
- 1/2 Tbsp fresh rosemary finely chopped
- 2 tsp fresh basil finely chopped
- 1 28- oz can chopped tomatoes with juice
- 1 tsp smoked paprika
- 2 tsp crushed fennel seeds
- salt & pepper to taste
- oil as needed
- Coat the bottom of a large sauce pan with oil over medium heat.
- Add the pork and sear until evenly browned.
- Add the bacon and cook until the bacon is barely crisp.
- Add the fennel, onion and garlic to the pan and cook until the onions are translucent.
- Add the white wine to deglaze the pan, scraping the bits off the bottom.
- Add the tomatoes, fresh herbs and spices to the pan, stir to combine.
- Reduce heat to low and simmer until pork is tender.
- Season with salt & pepper.